Healthy Squash and Tomato Casserole – Summer squash, zucchini, tomato and herbs make this colorful and healthy side dish a great vegan addition to any summer meal.
It’s zucchini season around here again and I feel late to the party.
I tried to plant zucchini in my patio garden this year but so far I only have flowers!
Usually I don’t have the best of luck with growing things but I have been able to pick a couple tomatoes. I had to buy these zucchini from Trader Joe’s and I bought in bulk – so you may be seeing them again real soon.
Zucchini bread was going to be first on my list… but I’m currently on a kick of not eating bread, which might not last because it’s making me crazy and sad. In an attempt to survive another gluten-free day, this dish was born!
I’m not really sure if I should even call this is a casserole, since I usually think of some combination of bread and cheese goodness when I hear that word.
It’s kind of more like a squash salad though I don’t know about you, but I’ve never baked a salad before. You can add cheese to it if you want, but I don’t think you want to ruin all the pretty colors!
Also I’m trying not eating dairy. Temporarily. You might as well commit me.
The most creative design I could think of is this circle. Apparently gluten and dairy are what makes me creative. (Do I sound desperate?)
I (tried to) cut all the veggies about 1/4 inch thick. Then just drizzle 1 tablespoon of olive oil, add a teaspoon of herbs (de provence) and pinch of salt and bake at 400°F for 30 minutes! Easy peasy.
For a gluten-free and dairy-free dish, it’s pretty tasty.
What’s your favorite zucchini dish?
- 1/2 large zucchini cut into 1/4 inch slices
- 1 small yellow summer squash cut into 1/4 inch slices
- 2 medium tomatoes cut into 1/4 inch slices
- 1 tablespoon olive oil
- 1 teaspoon herbs de provence
- pinch of salt
Preheat oven to 400ºF.
In an 8 inch round pan, layer the zucchini, yellow squash and tomato, alternating until the pan is full.
Drizzle olive oil evenly on top.
Sprinkle herbs and salt.
Cook for 30 minutes or until tender.
Cooking time and quantities may vary depending on how thick you cut the squash and tomatoes.