Summer Squash Parmesan

by Sarah on August 20, 2012

I first posted this recipe about two years ago on a whim.  It was one of those days:  Home from work and hungry, lots of squash in the yard, and not much else around in the way of groceries.  Since then, I’ve made it a few times and thought to myself, “Self, you should really re-take those pictures for your blog”. Alas, I never got around to it.

Of course, the one year I fail to plant any squash, I can’t seem to get this recipe out of my head.  Lucky for me, the farmer’s markets and my local strawberry stand have plenty to sell me at bargain basement prices.

I don’t know what it is about summer that makes me just want to eat vegetables.  Some people like their barbecue, or grilled meats.  Some like popsicles.  I want squash.

It’s nice too that this dish is so simple.  Saute some squash with onion and garlic, add some tomatoes and tomato sauce and melt some cheese over the top.  I’ve served it with simply dressed pasta, crusty bread, or just on it’s own. The layer of melted mozzarella makes this dish feel like a full meal.  So satisfying and filling.

This last batch was made with homemade tomato sauce that I put up last summer, but the first few times I just used a plain old can of tomato sauce from the store.  With the garlic, onion, chilies and herbs, it tastes just as good.

Got squash?  Try this one out.  You won’t regret it.  AND it’s wonderful as leftovers.

Summer Squash Parmesan


  • 2 lbs. assorted summer squash (yellow, zucchini, patty pan), sliced
  • 1/2 medium onion, sliced thinly
  • 1 clove garlic, minced
  • 1 small (8 oz.) can tomato sauce
  • 1/2 cup mozzarella, grated or in slices
  • 1/4 cup grated Parmesan
  • 1/2 cup fresh basil leaves, rolled and sliced thin
  • salt, pepper, chili flakes to taste
  • olive oil


  • Heat 2 Tbsp olive oil and saute squash, onion and garlic. Season with salt, pepper and chili flakes. When squash is lightly browned and mostly cooked, pour in the tomato sauce and stir through. Season again with salt, pepper and most of the basil.
  • Top the squash with the mozzarella and Parmesan and put under the broiler until the sauce bubbles and the cheese is melted.

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