Ingredients

Instructions

  1. Heat oven to 400°F
  2. Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
  3. Remove from heat and drain.
  4. Heat garlic in olive oil in large skillet.
  5. Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
  6. Transfer the mixture to a 6 quart casserole dish.
  7. Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
  8. Stir in dill and tarragon.
  9. Sprinkle top with parsley.
  10. Return to oven and bake 10 minutes more.