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Baked Summer Squash with Heirloom Tomatoes


1 cup onions, thinly sliced
4 cups summer squash, sliced 1/4″ thick
2 cups heirloom tomatoes, sliced 1/4″ thick
Olive oil
1 teaspoon dried Italian herb blend
Himalayan salt
Fresh ground pepper
1/2 cup Parmesan cheese, finely grated
3/4 teaspoon fresh thyme, minced
1/4 teaspoon fresh rosemary, minced


  1. Wipe the inside of a round oven safe skillet with olive oil. Cook onions on low heat until they are translucent; about 20 minutes. Spread out the onions evenly in the skillet as the bottom layer.
  2. Place the squash on a large sheet pan with parchment paper. Toss with the dried herbs and enough olive oil to coat the vegetables. Wait to salt until the end as it will draw out the water.
  3. Then layer the squash and tomatoes in rows or in a circular patter alternating tomatoes and squash. Stack them tight so nothing dries out during baking and add a bit of salt and pepper as you go along.
  4. Mix the fresh herbs into the cheese and sprinkle on top. Bake at 350 for 35-45 minutes until the squash and tomatoes are cooked through.