Thanks to my adopted garden, I’ve been enjoying tomatoes and squash all summer. I was starting to become overwhelmed by the amount of tomatoes and squash, so I cooked up a bunch of them in this casserole. If you don’t have a garden, try to get ripe roma or “on the vine” tomatoes, which are meatier and sweeter than regular hothouse tomatoes.
Tomato and Summer Squash Parmesan
4 tbsp olive oil, divided
2 onions, thinly sliced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
2 lbs summer squash or crookneck squash, thinly sliced (about 1/8″, easily done with a mandolin slicer)
2 lbs roma or “on the vine” tomatoes, thinly sliced (about 1/4″)
4 oz grated Parmesan cheese
1. Preheat oven to 400 degrees F.
2. Add 1 tbsp oil to a medium skillet over medium heat. Add onions and cook until tender and lightly browned, about 10 minutes.
3. Blend remaining oil with basil, oregano, and marjoram.
4. In a 11″ x 13″non-reactive baking dish, place half of the squash on the bottom. Top with half the onions, then half the tomatoes. Drizzle over half the herb oil. Season with a little salt and pepper. Repeat another set of layers with remaining squash, onions, tomatoes, herb oil, salt and pepper. Cover with foil and bake 40 minutes.
5. Remove foil from dish. Sprinkle over Parmesan. Bake 10 more minutes, or until the cheese is melted. Rest 5 minutes before serving.