Tomatoes with Crookneck Squash
Tomatoes with Crookneck Squash pairs tender yellow squash and juicy tomatoes with a Dijon–red wine vinaigrette for a bright, tangy bite. The green onions add a gentle sharpness while the bake softens everything to a comforting, layered texture. Serve as a vibrant summer side alongside grilled meats or as a light accompaniment to weeknight dinners.
- Prep15 mins
- Cook15 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 1-quart casserole dish.
- 2
Arrange alternating slices of squash and tomatoes in the prepared casserole dish; sprinkle with the onions. In a small bowl, combine the vinegar, oil, mustard, salt, and pepper; drizzle this over the vegetables.
- 3
Bake in the preheated oven until the squash is tender, about 15 minutes. Let cool for 15 minutes before serving.
- Calories 92.36 kcal Low Source
- Protein 1.34 g Low Source
- Carbs 13.93 g Moderate
- Total Fat 3.64 g Low Source
- Saturated Fat 0.45 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 71.74 mg Low Source
- Fiber 2.95 g Moderate
- Sugar 8.47 g Moderate
- Added Sugar 0.17 g Low Source
- Calcium 24.23 mg Low Source
- Iron 0.52 mg Low Source
- Potassium 480.16 mg Moderate
- Vitamin A 14.42 mcg_rae Low Source
- Vitamin C 10.53 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Tomatoes 🍅
- Onions 🧅
- Alcohol 🚫🍷