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Squash-Tomato Bake:

Serves: 6

Cook time: 30 minutes


3 medium zucchini, Cut into ¼-inch slices

3 medium yellow summer squash, cut into ¼-inch slices

2 medium tomato, thinly sliced

1 medium onion, thinly sliced

2 cloves of garlic pressed

½ tbsp. salt and pepper

1 tbsp butter

1 tbsp Habanero Olive Oil (Habanero Hot)

1 tbsp fresh lemon juice

½ cup fresh grated parmesan cheese

1 tbsp. chopped fresh parsley

1 tbsp. fresh basil chopped finely

1 loaf of fresh baguette.


  1. Preheat oven to 350F. In a shallow casserole arrange zucchini and summer squash in a single layer overlapping slightly. Top with tomato, garlic and onion slices. Dot with butter and Habanero Olive Oil, drizzle lemon juice and salt and pepper. Sprinkle evenly with cheese, parsley and basil.
  2. Bake 30 to 40 minutes or until vegetables are tender. Serve hot with Fresh bread and Habanero Olive Oil on the table.
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