Ingredients for Summer Squash And Tomatoes
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How to Make Summer Squash And Tomatoes
- Preheat oven to 400°F (200°C).
- In a large pot, combine 2 medium yellow squash (sliced), 2 medium zucchini (sliced), 1 large onion (thinly sliced), and 2 pints cherry or grape tomatoes. Add enough water to cover vegetables. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Drain vegetables thoroughly in a colander.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
- Add the parboiled squash, zucchini, onion, and tomatoes to the skillet. Simmer for 5-7 minutes, or until onions are translucent.
- Transfer the vegetable mixture to a 6-quart casserole dish.
- Pour 1 cup of vegetable or chicken bouillon over the vegetables. Season generously with salt and pepper to taste.
- Bake for 50-60 minutes, or until the squash is tender.
- Stir in 1 tablespoon fresh dill and 1 tablespoon fresh tarragon.
- Sprinkle with 2 tablespoons chopped fresh parsley.
- Return to the oven and bake for an additional 10 minutes.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
5g
Carbs
2g
