Baked Zucchini and Squash
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
4 people
-
Calories
120 kcal
-
Course
Side Dish, Main Course
-
Cuisine
French
Baked Zucchini and Squash
Description
This dish uses an equal amount of zucchini and yellow squash sliced thinly to about 3mm thickness, arranged in a circular baking dish on top of a seasoned tomato sauce. The sauce includes olive oil, salt, and fresh herbs such as oregano, basil, and thyme, adding fragrant notes to the vegetables. Covering the dish with parchment paper during roasting helps the vegetables soften without browning, preserving their color and moisture.
The resulting texture is tender but not mushy, with the vegetables absorbing some acidity and herb flavor from the sauce. The layered presentation adds visual appeal, making it suitable as a side dish for various meals.
This recipe can be adjusted for vegetable quantity depending on baking dish size or slice thickness. It also allows for flexibility in the choice of vegetables, substituting all zucchini or all yellow squash if desired. Leftovers can be stored in the refrigerator for several days and reheated before serving.
Ingredients
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 oregano fresh herbs, removed from stem
- 2 basil
- 2 thyme
- 2 pounds zucchini about 2 medium or 3 small
- 2 pounds yellow squash about 2 medium or 3 small
Instructions
- Preheat oven to 400°F.Thinly slice the zucchini and squash. If using a mandolin, set it to 3mm (⅛") thickness.Spread tomato sauce into the bottom of an 11"-12" oven-safe pan (like cast iron or carbon steel). Alternatively, use a casserole dish.Add 1 TB oil, salt, and fresh herbs to the tomato sauce.
- Beginning at the outer edge of the baking dish, start layering the zucchini and yellow squash concentrically towards the center. Alternating between zucchini and yellow squash makes for a gorgeous presentation.
- Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.Serve right away.Leftovers:Store leftovers in the fridge for 3-4 days, and reheat before serving.
Notes
- Slice vegetables evenly to ensure consistent cooking and appearance.
- Adjust vegetable quantities based on dish size and slicing thickness for optimal layering.
- The recipe can be made entirely with zucchini or all yellow squash as a variation.
- Store leftovers refrigerated for 3-4 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 925mg | 39% |
| Potassium | 1389mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1172IU | 23% |
| Vitamin C | 83mg | 92% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
