A recipe for Tomato Squash Tart that uses the summer's abundant squash or zucchini for a meatless main dish, dairy or vegan.
It's another family favorite that was born of ingredients on hand and has remained in my rotation. We serve it for a light filling weeknight dinner and also as a delicious simple Shabbat side dish that the vegetarians at my table truly appreciate.
2 tablespoons olive oil
1 medium onion, diced
1 medium bell pepper, 1/2 "cube
2 garlic cloves, minced
4 medium yellow squash or zucchini, 1/2” cube
1 (28 ounce) can tomatoes
4-5 slices challah, toasted and cubed
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 cup soft breadcrumbs or shredded cheese
2 teaspoons margarine or oil
1. Heat olive oil in a large skillet over medium high heat and add onions and bell pepper and garlic. Cook uncovered, stirring often for 5 minutes until onion is translucent. Add squash and continue cooking for 5 minutes.
2. Stir in tomatoes, breaking up large chunks and simmer, uncovered for 5 minutes.
3. Preheat oven to 350°. Remove vegetables from heat. Stir bread cubes and seasonings into the skillet. Toss well, then pour into a 2 quart casserole or pie pan. Sprinkle top with breadcrumbs or cheese and dot with margarine or drizzle with oil.
4. Bake in preheated oven for 30 to 40 minutes until tart is set and topping is golden.
Active time 20 minutes Total time 1 hour Can make ahead
photo credit: Maria Kitchener