This Italian squash bake is a true work horse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for dinner? Serve Italian squash bake along with grilled chicken or fish on the side, and you’ll be all set.
Italian Squash Bake
Start to finish: 1 hour
1 medium-large zucchini, sliced
1 medium-large yellow crookneck squash, sliced
2 large shallots, sliced
2 tomatoes, sliced (halve slices into half-moons if too large)
5-10 garlic cloves
2 teaspoons dried Italian herb seasoning
1 tablespoon olive oil
juice of 1/2 lemon
1/2 cup shredded mozzarella or parmesan cheese, or mixed
salt and pepper
Preheat oven to 375 F. Spray an 8-inch baking dish with nonstick cooking spray. Season the vegetables with a little salt and pepper.
Layer the squash, tomato and shallot slices "shingle style" in the dish, alternating vegetables.
Once the vegetables are all snuggly in the baking dish, sprinkle on the garlic cloves, and dried herbs. Drizzle on the olive oil and squeeze on the lemon juice. Cover with foil and bake for a half hour.
Remove the foil and continue baking for an additional half hour, sprinkling the cheese on top the last 15 minutes (for a total bake time of about an hour.) Serve warm or room temperature.