The Freshest Summer Casserole - Yellow Squash, Tomatoes, Herbs and Parmesan

I know. I hate turning on the oven in this summer heat. My hubster does not like raw squash though, and I happen to adore baked tomatoes. So this time, a little heat was endured so that we might experience the joys of summer vegetables. I limited the cooking time, at least, and the squash chunks still have a little crispness left in them. Nothing like the pan fried, cornmeal coated squash of my youth. Not to say I still wouldn't enjoy that dish. This is definitely healthier.

It is pretty enough for company, yet easy enough for a weeknight meal. Nothing complicated about this recipe. Squash and grape tomatoes are so plentiful this time of year. Go ahead and use zucchini if you rather--or a combo of the two. Speaking of two, I made this just for the two of us. If you are feeding a family, double or triple this one. Easy peasy.

Fresh Summer Casserole

3 cups diced yellow squash
18 grape tomatoes, sliced in half
1 tbsp fresh lemon balm, basil or other aromatic herb
1/2 tsp dried Italian seasoning
1/2 tsp garlic powder
4 tbsp fresh Parmesan cheese shreds

Cover the base of a small casserole dish with the diced squash and halved tomatoes. Finely dice fresh herbs, if using. Sprinkle over the vegetables. Sprinkle the dried seasoning and garlic powder over the vegetables and toss lightly. Top with fresh Parmesan cheese and bake at 350 for 25 minutes.

Serves 2 generously:   95 calories   9 net g carbs

This recipe looks like it is fairly high carb, but it is a big serving of good-for-you veggies, and that is a good way to go. I served it with some Bruschetta Chicken. Drizzle a little olive oil if you want. Add a little more salt and pepper if you choose. I chose to keep this light and simple and let the natural flavors shine through. That is what is so great about fresh summer produce!

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