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Active time
Total time
55 minutes
Serving Size

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

  1. Place the rack in the center of the oven. Preheat oven to 375°F
  2. 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.
  3. 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
  4. Meanwhile, blend the tomato puree with a cup of water, red pepper flakes, remaining salt, and sugar
  5. Add tomato sauce to the squash and stir so it is evenly coated. Bake an additional 10 minutes or until the sauce is bubbling
  6. Remove from the oven, add the olives
  7. Transfer to a serving dish, drizzle with some oil and sprinkle the parsley on top
  8. Serve immediately

Recipe and photo courtesy of FOODMatch


Calories: 270
Total Fat: 25g
Saturated Fat: 0.5g
Sodium: 1610mg
Fiber: 1g
Total Sugars: 3g
Added Sugars: 0g Protein: 2g

Yield: 6

Serving Size: 1/6

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