Summer Squash Parmigiana
A great side dish or main vegetarian meal.
Ingredients
- 4 tablespoons olive oil
- 3 cloves pressed or finely chopped garlic
- 1 can 28 oz. diced tomatoes
- 1/2 teaspoon dried basil
- 2lb summer squash (2 large summer squash, cut lengthwise into 1/3)
- 4-6oz fresh mozzarella (cut into thin slices)
- 1/4 cup grated parmesan cheese
- salt and pepper
Directions
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Step 1
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| In a large pan, warm 1 tablespoon of olive oil and pressed garlic over medium-low heat. Add diced tomatoes and 1/4 tsp. salt, and 1/2 tsp. dried basil. Turn heat up to medium-high and cook for 20-25 minutes until the sauce thickens, stirring occasionally. Remove from heat and set aside. |
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Step 2
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| Prepare grill and heat to medium-high. While the grill is heating, prepare your squash. Place cut squash in a sheet pan and drizzle 3 tablespoons of olive oil over the cut squash and lightly season with salt and pepper. Toss to coat and place onto the grill. Cook for 3-4 minutes until the squash are slightly soft and remove back into the sheet pan. Set aside. *Do not over cook the squash or it will get too mushy when baked* |
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Step 3
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| Lightly oil an 8x8 baking dish. Place 1/4 cup of the diced tomato sauce in the pan and spread around. Next, place 1/3rd of the cut squash down and place another 1/4 cup diced tomato sauce. Then, place 1/3rd or the cut mozzarella and parmesan cheese on top. Repeat the steps until your last layer is sauce and cheese. Bake for 20-25 minutes at 350F. Can be served warm or at room temperature. |
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