The following recipe for Baked Summer Squash with Tomatoes and Cheese is from SurvivalBlog reader V.F..

Chef’s Notes:  “Squash season will soon be here! You can substitute zucchini squash. I make this with Mozzarella cheese. I haven’t tried substituting cheeses, but I assume that this could work with another mild cheese like Havarti or Monterey Jack. This takes just a half hour from start to finish. I’m not calling out exact quantities of spices and olive oil — just make them suit your taste.”

Ingredients
  • Summer squash (or zucchini squash)
  • Salt
  • Pepper
  • Garlic
  • Basil
  • Olive oil
  • Tomatoes (sliced)
  • Tomato sauce (Pasta style, Marinara, or Basil Tomato type sauce)
  • Mozzarella cheese, grated or very thinly sliced.
Directions
  1. Wash and towel dry two large squash
  2. Slice them to 1/4 to 1/2-inch thickness
  3. Preheat oven to 450 F.
  4. In a medium bowl, combine sliced zucchini, salt, pepper, garlic, basil, and olive oil. Gently stir and set aside for 5+ minutes to slightly marinate.
  5. Prepare a medium-size casserole dish with a light spritz of a cooking spray.
  6. Lay your squash slices on the bottom of the casserole dish followed by tomato halves, garlic, and basil.
  7. Spoon the tomato sauce on top, lightly, here and there.
  8. Drizzle on another tablespoon of olive oil.
  9. Top it all with Mozzarella cheese.
  10. Bake in 450 F oven for 15-18 minutes, until the cheese melts.
SERVING

Serve it while it is still hot.

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