Summer Veggie Bake
One-Pan Burrata Summer Veggie Bake
One-Pan Burrata Summer Veggie Bake
Ingredients
- Six yellow squash of medium size, weighing approximately eight ounces each, cut into slices one quarter inch in thickness
- Kosher-style salt
- Extra-virgin olive oil, totaling three tablespoons, to be used in separate portions
- One large onion with a yellow hue, sliced into very thin pieces
- Four cloves of garlic, cut into thin slices
- Leaves from the thyme plant, freshly picked, one tablespoon in quantity
- Dried red pepper flakes, crushed into small pieces, one quarter teaspoon
- Four tomatoes that have ripened on the vine, sliced into thin rounds
- Black pepper, ground freshly
- Fresh basil, sliced into thin strips or shredded, two tablespoons in total, divided, with additional whole leaves for serving
- Parmesan cheese, grated to yield approximately one cup, weighing two ounces, to be divided
- The outer layer of a lemon, grated for its zest
- A single ball of burrata cheese from a container weighing eight ounces
- Panko-style breadcrumbs, one cup in volume
Instructions
Step 1
To get started with your One-Pan Burrata Summer Veggie Bake, you'll want to preheat your oven to 400°, making sure the rack is positioned right in the center. This will ensure that your veggies cook evenly and come out perfectly tender. Next, take your squash and place it in a large bowl - we're talking about a generous amount, so make sure the bowl is big enough to hold everything. Now, sprinkle 1 tablespoon of salt over the squash and gently toss it to combine, allowing the salt to bring out the natural flavors of the squash as it sits until you're ready to use it.
Step 2
To start cooking your One-Pan Burrata Summer Veggie Bake, grab a large nonstick skillet and place it over medium-high heat. You'll want to add 1 tablespoon of oil to the pan, allowing it to heat up for about a minute - just until it starts to shimmer. Next, add your chopped onion and minced garlic to the pan, sprinkling with a pinch of salt - about 1/2 teaspoon should do the trick. As you cook, stirring every now and then, keep an eye on the onion and garlic until they're softened and just starting to turn golden brown around the edges, which should take around 8 to 10 minutes.
Step 3
Now it's time to add some extra flavor to your onion mixture. You'll want to sprinkle in some thyme and red pepper flakes - just give the skillet a stir to combine, making sure everything is well coated. As you continue to cook for about 2 minutes, keep an eye on the mixture until it's warmed through and fragrant, stirring occasionally to prevent burning. Once it's ready, transfer your beautifully cooked onion mixture to a medium bowl, and don't worry, we'll be using that same skillet again later.
Step 4
Now that your squash is ready to go, it's time to get rid of some of that excess moisture. To do this, gently rinse the salt off your squash under cold running water, then wrap it up in a clean kitchen towel. You'll want to squeeze that towel pretty firmly, applying some pressure to coax out as much liquid as possible - think about squeezing it for about 30 seconds to a minute, until you feel like you've gotten out most of the moisture. Once you've drained your squash, add it to the bowl with your onion mixture, then drizzle in 1 tablespoon of oil and sprinkle with 1 teaspoon of salt, tossing everything together until the squash is evenly coated.
Step 5
Now it's time to build the layers of our One-Pan Burrata Summer Veggie Bake. Start by scooping half of the squash mixture into a 13" x 9" baking dish - you want to spread it out evenly to cover the entire bottom of the dish. Next, add half of the juicy tomatoes on top of the squash, seasoning with a pinch of salt and pepper to bring out their natural sweetness. Sprinkle a tablespoon of sliced fresh basil over the tomatoes, followed by a sprinkle of 1/2 cup of Parmesan cheese - you'll love how the flavors start to come together. As you add the remaining squash and tomatoes, repeat the seasoning process with salt and pepper, and finish with another sprinkle of sliced basil. You're getting close to popping this dish into the oven, and the aroma of melted cheese and roasted vegetables is going to be incredible.
Step 6
Now it's time to let your One-Pan Burrata Summer Veggie Bake shine in the oven. To do this, you'll want to tightly cover your dish with a piece of foil, making sure to seal it nicely around the edges. Next, pop your dish into a preheated oven at the same temperature you've been using, and let it bake for about 30 to 35 minutes, or until you notice the veggies have softened up and the juices are bubbling gently around them. As you check on it, you're looking for a point where the vegetables are tender, but still hold some color - that's when you know it's ready to move on to the next step.
Step 7
Now it's time to give your One-Pan Burrata Summer Veggie Bake a final blast of heat. You'll want to remove the cover from your baking dish, letting the steam out and allowing the top to get a nice golden brown. Place your dish back in the oven and continue baking for about 5 minutes, or until the vegetables are tender and the cheese is melted and slightly browned. Keep an eye on it, as you want to catch it when the crust is perfectly golden - that's when you know it's done to perfection!
Step 8
Now it's time to add the finishing touches to your One-Pan Burrata Summer Veggie Bake. In a small bowl, whisk together the lemon zest and remaining 1/2 cup of Parmesan cheese - this will give your dish a nice brightness and salty kick. Next, sprinkle this Parmesan mixture evenly over the top of your bake, making sure to cover the entire surface. Then, pop your pan back into the oven and continue baking for an additional 5 to 7 minutes, or until the topping is golden brown and beautifully toasted - keep an eye on it, as the timing may vary depending on your oven.
Step 9
Now it's time to add some crunchy texture to your One-Pan Burrata Summer Veggie Bake. To do this, you'll want to heat the remaining 1 tablespoon of oil in the same skillet you used earlier over medium heat. As the oil warms up, add the panko breadcrumbs and stir them frequently - you're looking to toast them until they're fragrant and have turned a deep golden brown, which should take about 5 minutes. Keep a close eye on them, as you want to catch them when they're perfectly toasted, with a rich, nutty aroma that will add a lovely depth to your dish.
Step 10
Now it's time to add the crowning glory to your One-Pan Burrata Summer Veggie Bake. First, sprinkle a layer of panko breadcrumbs evenly over the top of the casserole - this will help create a delightful textural contrast. Next, take your burrata cheese and gently tear it into pieces, scattering them across the surface of the dish as you go. Finish it off by seasoning with a pinch of salt and pepper to taste, then top with a few fresh basil leaves - your dish is almost ready to come out of the oven, and it's going to look amazing!
Nutrition Information
My Tip
When cooking the onion and garlic, stir occasionally to prevent burning. This helps them soften evenly.
Leftovers
To keep your One-Pan Burrata Summer Veggie Bake fresh, store leftovers in a shallow glass container to preserve the golden crust. Reheat in the oven at 350°F to revive the crispy texture.
Make It Your Own
Swap the yellow squash for zucchini to add a pop of green to this vibrant summer bake.
