Squash-Tomato Bake With Basil And Pine Nut Gremolata Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Slice the squash into 1/4-inch thick rounds and arrange them on the prepared baking sheet.
• STEP 3.Drizzle the squash slices with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized.
• STEP 4.While the squash is roasting, prepare the gremolata. In a small bowl, combine the chopped basil, toasted pine nuts, lemon zest, and a pinch of salt. Mix well.
• STEP 5.Remove the squash from the oven and let it cool slightly. In a baking dish, layer the roasted squash and sliced tomatoes, alternating between the two. Sprinkle the gremolata evenly over the top.
• STEP 6.Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the tomatoes are softened and the gremolata is fragrant.
• STEP 7.Remove from the oven and let the dish cool for a few minutes before serving. Garnish with additional fresh basil leaves, if desired.
• STEP 8.Serve the Squash-Tomato Bake with Basil and Pine Nut Gremolata as a side dish or a light main course. It pairs well with grilled meats or can be enjoyed on its own. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose ripe and flavorful tomatoes for the best results.
• Toasting the pine nuts before adding them to the gremolata enhances their nutty flavor.
• Feel free to add other vegetables like zucchini or eggplant to the bake for more variety.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Squash-Tomato Bake with Basil and Pine Nut Gremolata as a side dish or a light main course.
• Garnish with additional fresh basil leaves for added freshness and presentation.