Baked Yellow Squash With Fresh Tomatoes
A comforting baked yellow squash and tomato casserole with fragrant herbs, perfect for a hearty vegetarian main or side dish in summer or fall gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray or lightly oil a deep 2-quart casserole dish.
- Wash and slice the yellow squash.
- Place a layer of sliced squash in the casserole.
- Add a layer of peeled and sliced tomatoes, then a layer of sliced onions.
- Sprinkle with half of the herbs, salt, and pepper.
- Repeat the layers with the remaining squash, tomatoes, onions, and seasonings.
- Cover the casserole and bake for 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider adding grated Parmesan cheese on top before baking. You can substitute yellow squash with zucchini if desired. If you prefer a spicier kick, adding crushed red pepper flakes can enhance the taste. Always taste and adjust the salt according to your preference, especially if using pre-seasoned ingredients.
Serving Suggestions
This Baked Yellow Squash pairs beautifully with a fresh Spinach, Mushroom And Red Onion Salad for a complete meal. Serve it alongside grilled chicken or fish to balance the flavors. Drizzle with Lemon Herb Dressing for an extra zing, or enjoy it as a hearty side dish at a summer barbecue.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a microwave-safe dish and cover it to prevent drying out. Heat in short intervals, checking frequently, or re-bake in the oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Yellow Squash With Fresh Tomatoes contains roughly 217 calories, with 7g protein, 51g carbohydrates, and 3g fat. It is an excellent source of vitamin C (141% of the Daily Value), iron (110% of the Daily Value), and dietary fiber (92% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Layer the ingredients in the casserole dish and cover tightly with plastic wrap. When ready to bake, remove the wrap and add an extra 5-10 minutes to the baking time. This allows the dish to warm thoroughly.
What can I add for more protein?
To add protein to this dish, consider mixing in cooked quinoa or chickpeas between the layers. Both options complement the flavors well and align with vegan recipes, making it a heartier meal without losing its essence.
Can I freeze the baked squash?
Freezing is not recommended for this dish as the texture of the squash may become mushy upon thawing. However, you can freeze the individual components before baking. Just ensure they are well packaged and use within 2-3 months for the best quality.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).