Summer Squash

Summer Squash Parmigiana

Summer Squash Parmigiana

Serves 6-8
Cook time 1 hour
Dietary Diabetic, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Serve Hot
From book Vegetable of the Day
A great side dish or main vegetarian meal.


  • 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


Step 1
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.
Step 2
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*
Step 3
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.