Active time
15Total time
55 minutesYield
6Serving Size
1/6Nutrition
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Ingredients
16 ounces olives drained, rinsed
2 tablespoon extra virgin olive oil (plus more for drizzling)
4 cloves fresh garlic
½ pound yellow sunburst squash, cut into halves
½ pound green patty pan squash, cut into halves
½ pound zucchini, medium, halved lengthwise and cut into ½” pieces
1 teaspoon fine sea salt
1 cup fresh plum tomato puree
⅛ teaspoon red pepper flake
½ teaspoon sugar
1 tablespoon Fresh parsley, roughly chopped
Instructions
- Place the rack in the center of the oven. Preheat oven to 375°F
- Place olive oil and garlic in an 8” × 11” or similar sized ovenproof baking dish. Heat until the garlic is lightly browned, 10-12 minutes.
- Add the squash to the pan and toss with a ½ teaspoon of salt. Bake the squash, tossing from time to time, until softened and lightly browned, 15-20 minutes
- Meanwhile, blend the tomato puree with a cup of water, red pepper flakes, remaining salt, and sugar
- Add tomato sauce to the squash and stir so it is evenly coated. Bake an additional 10 minutes or until the sauce is bubbling
- Remove from the oven, add the olives
- Transfer to a serving dish, drizzle with some oil and sprinkle the parsley on top
- Serve immediately
Recipe and photo courtesy of FOODMatch
Nutrition
Calories: 270Total Fat: 25g
Saturated Fat: 0.5g
Sodium: 1610mg
Carbohydrates:10g
Fiber: 1g
Total Sugars: 3g
Added Sugars: 0g Protein: 2g
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