Crystal Rodriguez
@cryrod
Baked Crookneck Squash and Tomatoes
A delightful and healthy dish featuring layers of tender crookneck squash and juicy tomatoes, drizzled with a tangy vinaigrette. Perfect as a side dish or a light main course, this recipe is easy to prepare and packed with flavor.
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:6
Recipe Information
- Prep time20 min.
- Cook time15 min.
- Total time35 min.
- Servings8
Ingredients
- 4, sliced
- 4, sliced
- 2, chopped
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- 1/4 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Baked Crookneck Squash and Tomatoes.
Step 1
Start by preheating your oven to a cozy 400°F (200°C) and give a light greasing to a 1-quart casserole dish to ensure nothing sticks.
Step 2
Now, let’s create a beautiful layering of flavors! Begin by arranging slices of vibrant yellow squash and juicy tomatoes in the prepared dish, alternating them for a lovely presentation.
Step 3
To add a burst of freshness, sprinkle chopped green onions generously over the top.
Step 4
In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and black pepper until everything is harmoniously blended.
Step 5
This zesty dressing will elevate your dish, so drizzle it evenly over the colorful layers of vegetables.
Step 6
Now, it’s time to let the magic happen in the oven! Bake your creation for about 15 minutes, or until the squash is tender and the kitchen is filled with a delightful aroma.
Step 7
Once it’s done, allow the dish to cool for about 15 minutes before serving.
Step 8
This brief pause will help the flavors meld beautifully, making each bite a delicious experience.
Step 9
Enjoy your scrumptious vegetable casserole!.