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.