We’ve all been there: you plant a few summer squash plants like zucchini or yellow crookneck, and you end up with enough to feed the whole neighborhood. But now that you have so many of these homegrown veggies, what do you do with them?
If your garden is raining gourds and tomatoes at the end of the growing season like mine, here’s a recipe you can cook to use up a good chunk of the fruits of your labors:
Ember’s Ratatouille Bake
6 Roma Tomatoes
- 2 Yellow Squash
- 2 Zucchini
- 1 Eggplant (optional)
- 1 15 oz Can of Tomato Sauce
- 2 Tbs Chopped Fresh Basil
- 2 Tbs Chopped Fresh Rosemary
- 2 Tsp Chopped Fresh Thyme
- 1 Tbs Minced Garlic
- Salt and Pepper to taste
- 2 Tbs Olive Oil
- ½ Cup Parmesan (optional)
Preheat the oven to 375 degrees.
- Chop your tomatoes, squash, zucchini, and eggplant (optional) into round slices 1-2” in diameter and about 1/16” thick. If you left your zucchini on the vine too long like I did and it is now the size of a small boat, feel free to cut it into squares!
- In a large bowl, toss your vegetables with olive oil, herbs, salt, pepper, and garlic until evenly mixed.
- In a 9” square or round oven-safe pan or skillet, pour tomato sauce about ¼” to ½” deep depending on desired sauciness.
Arrange the vegetables in a repeating pattern on top of the tomato sauce, alternating types of vegetables.
- Add excess olive oil and herb mixture on top of the arrangement.
- Cover with foil and bake at 375 degrees for 40 minutes. Uncover, sprinkle with parmesan (optional), and bake for another 20 minutes.
- Serve as a main dish or a side.
And that’s our Employee Recipe of the Month, featuring summer squash! Do you have any go-to recipes involving gorgeous gourds, scrumptious squash, or charming courgettes? Share them in the comments!