Baby Summer Squash Tian
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Prep Time: 30 mins
Cooking Time: 45 mins Servings: 4 |
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Baby Summer Squash Tian. The first harvest of the season prepared in a very simple and classic manner that focuses on the true flavor of summer squash.
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Be The First To Review This RecipeIngredients
| olive oil | 2 Tbsps | |
| onion | 1 | diced |
| garlic clove | 1 | diced |
| plum tomatoes - canned | 3 cups | |
| basil (dry) | 1/2 tsp | |
| oregano (dried) | 1/2 tsp | |
| thyme (dried) | 1/4 tsp | |
| salt | 1 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| summer squash | 1 lb | sliced |
| Italian parsley | 1 Tbsp | chopped |
Directions
- Preheat your oven to 350 degrees.
- In a sauté pan heat the olive oil over medium heat.
- Add the onion and garlic and sauté until translucent.
- Stir in the plum tomatoes, basil, oregano, thyme, salt, and black pepper. Combine well and bring to a simmer for 5 minutes.
- Pour the tomato mixture into a shallow baking dish.
- Top with the sliced baby summer squash.
- Add salt and black pepper to taste.
- Cover with aluminum foil and place in the oven to bake for 45 minutes.
- Remove the aluminum foil. Garnish with Italian parsley and serve.
