This post may contain affiliate links. Please read my disclosure policy.
I saved room for dessert this week but wouldn’t you know, it was a complete failure. I guess that’s okay because I’m having trouble getting back on my diet anyway. It’s so easy to fall off the wagon and even harder to get back on. I know, waaah, waaah, boo-hoo. But this dish is totally diet friendly, fresh and delicious. My senior taste-tester (a/k/a traveling husband) is … well … traveling, so he missed the first squash from our garden.
These two squash plants are ginormous! (I GOOGLED “ginormous” and it came up. It means “extremely large.” I guess it’s a real word now so I’m using it.) These plants have tons of blooms and they’re pooping out squash everyday. I’m not complaining because I’m going to saute it, grill it, broil and boil it and enjoy every single bite. We have volunteer tomatoes popping up everywhere, along with our heirloom plants new to the garden this year. I’m looking forward to fresh, organic tomatoes and big fat (ginormous) tomato sandwiches. The next row back is cucumbers. I’ve never seen so many blooms and I hope they all mature to nice fat cucumbers. I see pickles in our future! The top right corner is the kale which needs to be picked again. Kale chips – yum!
This recipe is super simple, but packed with flavor. All you need is fresh thyme, two tomatoes, two yellow squash, a really ginormous onion (or two medium), two butter potatoes and olive oil.
Try to select vegetables with a similar circumference for nice matching rows.
Everybody gets sliced to 1/4 inch thick.
Skin on for the potatoes!
Lightly grease or spray a casserole dish. Cook the sliced onion in olive oil until lightly browned. Next time I’m doubling the amount of onion. Gosh it is so good!
Arrange the tomato, squash and potato on top of the onion.
Keep layering until everybody fits in the dish.
Sprinkle with thyme leaves, salt and pepper and grated Parmesan.
Bake covered at 375 degrees for 30 minutes. Uncover and bake another 20-30 minutes or until the potato slices are tender.
It was hard not to eat right out of the casserole, especially since nobody was here to see me do it. This casserole is pretty, easy, healthy and extremely tasty. Hope you will give it a go!
Don’t forget to Pin to your favorite recipe board!
Baked Squash, Tomatoes, Onions and Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 people
Course: Vegetable side dish
Summer vegetables are the star of this wonderfully fresh and easy meatless main or super side - fresh from the garden
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 or 2 large onions, sliced thin
- 2 medium tomatoes, sliced ¼-inch thick
- 2 yellow squash, sliced ¼-inch thick
- 2 medium butter potatoes, sliced-¼ inch thick
- sea salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 2 tablespoons freshly grated Parmesan
Instructions
- Preheat oven to 375°F.
- Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
- Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.
Recipe Notes
Inspired by a September 2011 Wholeliving.com recipe
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 178kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 50mg | Potassium: 814mg | Fiber: 4g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 2mg
Check out some of our long-time favorite squash recipes:
Do you have big plans for the 4th of July? I have a recipe I’m working on – with the traditional red, white and blue theme – so I hope this one comes out! We’ve been helping our daughter and son-in-law renovate an old house on the weekends. It’s basically gutted and our free time is spent painting and cleaning. I am so excited for them to get a home of their own and my grandson Isaac will love having a big yard to play in. Anyway, son-in-law Josh promised hamburgers while we paint – so that’s where I’ll be.
I hope you all have a lovely week. I’m going to try making that dessert one more time so maybe I’ll post it on Thursday. We’ll see 🙂 Thank you, thank you, thank you – for stopping by, and for taking the time to comment, and for being a wonderful virtual friend! Have a great week.
Tricia
Rosemary Clarke
An easy-to-make, yummy combo of some of my favorite foods. I threw in some scallions and 1/4 red onion that were sitting in the fridge so nothing went to waste. Definitely will make again.
Tricia Buice
Thank you Rosemary! I love the addition of scallions. Will try that next time 🙂 Thanks for taking the time to comment.
Joyce Marr
Absolutely delicious and fresh tasting. And, yes, don’t skimp on onions. If I don’t have thyme, I use basil or rosemary.
Tricia Buice
Thanks Joyce! We adore this dish and eat it all summer long. We appreciate the feedback!
Cheryl
Lovely photos and I have squash, potatoes, onions and tomatoes, ready to go. Just wondered if your plants are really “pooping” ! LOL
Tricia Buice
Haha – yes they were putting out a ton of squash that year! Thanks Cheryl – enjoy the recipe. This is one of our daughters favorite ways to eat squash. Happy Summer!
Jean | DelightfulRepast.com
Tricia, I'm so jealous of your beautiful and bountiful garden! Must come back here often to get inspired to expand my little garden. This dish looks gorgeous as well as delicious.
Karen (Back Road Journal)
Ginormous is a good thing when it comes to a garden. Your delicious casserole of fresh veggies had to be so tasty. I can't wait until I start harvesting tomatoes.
Kitchen Belleicious
i can;t believe these are from your garden. I mean just absolutely beautiful. Fresh and summery and just my kind of meal. I could eat this all by itself for dinner!
Anna and Liz Recipes
Beautiful dish! Our kind of food and healthy eating for sure. Your garden looks amazing too. Oh and that is so wonderful you are helping the kids out on the weekends. You both are great parents and we are blessed to know you. Have a great week Tricia!
Beth
Fresh from the garden and beautiful – what a great dish!
Elzbieta Hester
Oh men, the yellow squash…I haven't seen since I left the States. Great dish and congratulations on your beautiful garden jewels…<br /><br />ela h.<br />Gray Apron
Abbe@This is How I Cook
Oh you lucky girl to have a garden like that! If we had one, it would be destroyed by rabbits. Please save me a ginormous slice!
Angie Schneider
I really should my own squashes! This looks so beautiful and summery.
Cheri Savory Spoon
Hi Tricia, this looks gorgeous, love all your fresh colorful veggies and your garden look amazing.
scrambledhenfruit
I love your garden and its ginormous squash plant. 🙂 That veggie dish looks yummy!
Chris Scheuer
Tricia, you garden is beautiful. Mine would look like that in my dreams. Love your veggie dish, so pretty and it would go with just about anything on the grill. Love it!
Monica
Your garden looks fabulous and so does this dish! Love the colors and flavors of all the vegetables. Dessert is great but we need lots of these mains to keep us balanced. ; )
Pam
It looks delicious an is a great summer dish! Your garden is way ahead of the ones here, no fresh veggies yet.
Kari Lindsay
This is just the kind of dish that I crave in the summer! BTW I have total garden envy! Because we travel at prime picking time, I don't bother with a vegetable garden.
Sue/the view from great island
Tricia this looks like it should be in a French farmhouse. I love how the colors and textures are preserved in the final dish, whenever I cook summer squash it just seems to loose its shape and color. And I would never have thought to combine the three together, but I love it!