Squash Tomato Bake

Makes 6 servings; ¾ cup each serving

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  • Vegetable oil cooking spray or vegetable oil 
  • 1 medium summer squash
  • 1 medium zucchini
  • 2 large tomatoes 
  • 1 Tablespoon vegetable oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup low fat shredded mozzarella cheese


  1. Preheat oven to 400°F. 
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Coat 9 x 13 baking dish with vegetable oil spray. 
  4. Wash squash, zucchini, and tomatoes and cut into about 1/4-inch slices. Layer the squash, zucchini, and tomato slices so that they are alternating and overlapping. 
  5. Drizzle oil over squash, zucchini and tomato slices. 
  6. Season squash, zucchini and tomato slices with Italian seasoning, salt, and pepper. 
  7. Sprinkle cheese over dish and bake in the oven for 30 minutes. 
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.