Description
This zucchini, summer squash, and tomato bake is a great way to use your summer vegetables. It’s a light side dish: a lot of flavor without all the heaviness! You can use all zucchini or all summer squash instead of a mix of the two–use what you have on hand!
Ingredients
Scale
- 2 large zucchinis, sliced
- 1 large summer squash, sliced
- 4 large tomatoes, sliced
- 1 tablespoon dried thyme or 3 tablespoons fresh chopped thyme
- salt
- pepper
- 3–4 ounces crumbled goat cheese
Instructions
- Preparation step: After you slice your zucchini, layer them on a baking rack on top of a baking sheet. Sprinkle salt on top of them generously and let them sit for at least 20 minutes. This helps draw out the water and makes for a less watery casserole. Rinse and dry the slices. If you skip this step, just expect a more watery casserole. (It will be slightly watery because of the tomatoes as it is.)
- Preheat your oven to 350 degrees. Butter or lightly oil a medium baking dish. Lay half of the zucchini slices on the bottom of the baking dish. Top with about 1/5 of the thyme, sprinkle with salt and pepper, and then add about 1/5 of the goat cheese crumbles. On top of that layer, add a layer of tomatoes and again top with thyme, salt, pepper, and goat cheese. Next, add a layer of summer squash and top with more thyme, salt, pepper, and goat cheese. Repeat with another layer of tomatoes and a final layer of zucchini. Bake, covered with aluminum foil, for 30 minutes. Remove the aluminum foil and bake, uncovered, for an additional 15 minutes. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 84
- Sugar: 4.1g
- Sodium: 85.1mg
- Fat: 4g
- Carbohydrates: 7.1g
- Protein: 4.8g