Every booth at the Farmers’ Market yesterday was bursting with tomatoes and squash, and I just can’t say no. I even tried to buy just 3 ears of corn and the lady next to me said who does that….get a dozen, I did. So after visiting with 10 or so farmers, I had more than I could carry or possibly eat this week. No worries, with an office full of veggie eaters we’ll just share the love.
I love any recipe that uses these great abundant seasonal ingredients and I especially love pretty recipes. This one is both.
I try to use similar diameter squash and tomatoes so they line up nicely :) And love, love, love our mandolin for thin slicing veggies (thanks mom-in-law)!!
In large skillet, caramelize onions in olive oil until golden brown. Then add minced garlic and thyme. Pour onion mixture in the bottom of an oiled baking dish and sprinkle with chopped basil.
Make rows of alternating zucchini, summer squash, and tomato standing them almost on end as shown in picture. Sprinkle top with sea salt & fresh cracked pepper, Parmesan cheese, and toasted bread crumbs. Drizzle with olive oil and bake until veggies are tender. Let stand at least 5 minutes before serving. You can definitely make this dish ahead, just wait to add the Parmesan and bread crumbs until just before baking. The fresh herbs really make this dish.
Love is to the heart what the summer is to the farmer’s year – it brings to harvest all the loveliest flowers of the soul. ~Author Unknown
- 1 large onion sliced for caramelizing
- 1 Tbl. olive oil
- 1 garlic clove minced
- 2 sprigs fresh lemony thyme fine chopped
- 4 fresh basil leaves chopped
- 2 zucchini thin sliced
- 2 summer squash thin sliced
- 4 tomatoes thin sliced
- ¼ cup grated Parmesan cheese
- ¼ cup toasted bread crumbs (omit for gluten free)
- olive oil to drizzle
- sea salt & fresh cracked pepper
- Preheat oven to 400 degrees.
- In large skillet, caramelize onions in olive oil until golden brown, about 15 - 20 minutes.
- Then add minced garlic and thyme and sauté for another 1 - 2 minutes.
- Pour onion mixture in the bottom of a 2 quart oiled baking dish and sprinkle with chopped basil.
- Make rows of alternating zucchini, summer squash, and tomato standing them almost on end.
- Sprinkle top with sea salt & fresh cracked pepper, Parmesan cheese, and toasted bread crumbs.
- Drizzle with olive oil.
- Bake 20 - 25 minutes until veggies are tender.
- Let stand at least 5 minutes before serving.
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