This is by far the easiest recipe ever. The key is presentation, and it tastes delicious.
Summer Squash Bake:
What you’ll need:
2 large heirloom tomatoes sliced thin, then cut the slice in half (or Beefeaters, but the heirlooms come in lots of different colours which adds even more wow)
2 zucchini, washed well and sliced thin
2 large yellow squash, washed well and slice thin
1 tsp. kosher sea salt
1/2 tsp. black pepper
2 tbsp. kosher olive oil
1 round glass pie or other round baking dish
This dish relies almost entirely on presentation for it’s real wow-factor; otherwise, it’s sort of just roasted veggies. So, preheat your oven to 350 degrees and start with either the zucchini or the yellow squash. Alternate the two with a slight overlap around the outermost edge of the pan. Once you’ve finished going around once, do the next circle inside, and then the next, etc. until you can no longer make a circle. I find the deadspace in the middle of this first layer a good place to pile in the tiny slices from the skinny end of the yellow squash (they’ll get hidden in the end). Most likely, you will be able to do a second layer, repeating the overlapping circles pattern. Finally, arrange the tomato slices on the top. If you have enough you can overlap them, or do any pretty design you can think of so long as they cover most of the squash underneath. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 45 minutes.
I think putting the tomatoes on top makes the flavour of the entire dish better since the salt really helps their juices drip down into the rest of the veggies. It’s so simple and when I took this dish to a beach outing, I got a ton of compliments.