Summer Squash with Cherry Tomatoes


cookbook coverSummer  Squash Baked with Cherry Tomatoes, Olives and Thyme

Serves 61/4 cup olive oil
2 teaspoons finely chopped fresh thyme leaves (or 2/3 tsp dry)
1-2 tablespoons minced garlic
1-1/2 pounds summer squash (zucchini, yellow crookneck or pattypan, a mix of colors is nice), trimmed and sliced
a 1/2 inch thick
1-2 cups cherry tomatoes, stemmed and halved
12 good black olives, pitted and halved (kalamata or plain black ones)
1/4 cup crumbled feta cheese, preferably imported (optional)

  1. Preheat ove to 425 F.
  2. Combine the oil, thyme and garlic in an 8 by 12-inch baking dish. Add the squash, tomatoes and olives, and toss to coat.  If using feta, sprinkle it over the top. If using plain black olives and no feta, you might want to add a bit of salt.
  3. Bake for 20-25  minutes, until the squash and tomatoes have thoroughly wilted down but stll hold their shape. (Peek under the foil and try a piece or two.)
  4. Remove, cool enough to handle, then serve warm or room temperature.

Adapted from the Smith & Hawken Gardeners’ Community Cookbook, a curated collection of recipes from across the country. It has both all-veggie and meat recipes designed to use fresh garden produce. I highly recommend it.