Summer Squash Bake

This is one of those dishes that is simple but packed with flavor. Summer squash bake is quick and is a perfect side dish during gardening season when all the fresh veggies are abundant.

I love to use yellow and zucchini squash, but you can use any type that you like. There is nothing better than garden season, but if you are like me, then you get a little overzealous at planting time and before you know it, you are drowning in squash. This is a great recipe to use up some of that excess!

Ingredients:

2 yellow squash (thinly sliced)

2 zucchini squash (thinly sliced)

1/2 medium onion (finely chopped)

1/2 stick of butter

2 large tomatoes (peeled and thinly sliced)

1 Tablespoon of Italian seasonings

salt and pepper to taste

1 cup of shredded cheese

Directions:

Layer squash in a square baking dish.

Sprinkle with diced onions.

Dot with butter on top.

Sprinkle with seasoning, salt, and pepper.

Top with sliced tomatoes.

Bake at 350º for 20 minutes or until squash is desired tenderness.

Top with cheese and put back in the oven until cheese is melted.

Want to see what I used? Here are my kitchen favorites!