Summer Squash Bake

Published in Recipes by Chere Bork MS, RDN on August 05, 2013
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Do you need a potluck recipe to share at the cabin or next party? This recipe from the 5 Ingredients for Healthy Living Cookbook is the perfect accompaniment to any entree when you are asked to bring a dish to share. And, August is the perfect time to use up your bountiful squash in your garden.

Only 5 ingredients and 5 minutes to throw it together. Gotta love that!
  • 3 medium yellow summer squash, sliced
  • 15 oz.  diced tomatoes with basil
  • 1 small onion, sliced thin
  • 1 Tbsp. olive oil
  • 2 Tbsp. grated Parmesan Cheese
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper

Preheat oven to 350°F. Sauté onion in olive oil. Combine squash, tomato, onion, salt and pepper in 2 quart casserole dish. Sprinkle cheese on top and cover and bake for 25 to 30 minutes or until squash is tender. Makes six servings.

Nutrition: Calories 58; Protein 2.1 gm; Fat 2.8 gm; Carbohydrate 6.2 gm; Sodium 209 mg.

The recipe calls for 2 tablespoons cheese. My sister in law Pam Bork finished this dish and probably dumped in a good half a cup. Cheese is love in Rhinelander, Wisconsin!

 

We paired this dish with Uncle Mark’s ribs, potato salad, cauliflower broccoli salad, Ramen cabbage slaw salad, lots of fruit and Gram Ady’s Raspberry pie.
Look at these ribs! So easy to add to a meal.
From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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