Squash-Tomato Bake with Basil-Pine Nut Topping

Layered tomatoes, delicata squash, and zucchini bake over a roasted pepper-tomato sauce, then finish under the broiler and top with basil, feta, pine nuts, and lemon zest.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F. For sauce, in a blender combine the first five ingredients (through crushed red pepper, if using). Cover and blend until smooth. Spread sauce in a broilerproof 2-qt. rectangular ceramic baking dish.

Step 2

Cut tomatoes, squash, and zucchini into 1/4-inch slices. Using a spoon, remove seeds from squash slices. Alternately layer tomato, squash, and zucchini slices in two lengthwise rows over sauce in baking dish, standing slices slightly upright.

Step 3

Bake, covered, until vegetables are just tender, 45 to 50 minutes. Remove from oven. Preheat broiler. Broil 3 to 4 inches from the heat until vegetables are browned, 2 to 3 minutes.

Step 4

Meanwhile, in a small bowl combine the remaining ingredients. Sprinkle vegetables with basil–pine nut topping. Makes 6 servings.