I have been making this easy summer squash and cherry tomato recipe about once a month for the past two summers and although it’s technically fall you can still find a summer squash and some (or a giant bowl full) of cherry/grape tomatoes at a store or farmers market. Right? Right.
This recipe is simple and can either be a main dish (as I eat it) or a side. It’s a little cheesy and has a crispy breadcrumb crust, so what’s not to like. I make this on days where I only feel like going through a few steps to cook dinner. I’d categorize this as one of our “what we’ve been eating lately” dishes.
Tomato & Squash Crumble
serves 4-6 // adapted from Vegetarian Times
1 small yellow onion, chopped (1 cup)
½ lb. small yellow crookneck squash, diced (2 cups)
3 cups cherry tomatoes
2-3 cloves garlic, minced
½ cup grated parmesan or Gruyère cheese
Salt + Pepper
1 ¼ cups fresh breadcrumbs
2 Tbs. finely chopped parsley
1. Preheat oven to 400°F. Spray 9-inch square baking dish with cooking spray. Mix breadcrumbs and parsley together. (If you don’t have parsley, you can also use Italian seasoned breadcrumbs… I do this often.)
2. Spray a non-stick skillet with some cooking spray, add a little olive oil if you want and put the heat on medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown.
3. While the onion is cooking, chop the squash into small pieces. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired and add about half of the cheese. Mix and then transfer mixture to prepared baking dish.
4. Sprinkle the rest of the cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.
So delicious. So easy.