Summer Squash Bake

Remember my little trip to my brothers farm?  Well since I was such a hard little worker ;-), he sent me home a HUGE box of produce, mostly consisting of squash.  It’s a good thing I LOOOOVE squash, because I have been eating it for about a week!  Since our tomato plants have been off-the-hook this season, I decided to try a baked dish with the two.  Topped with a vegan “cheese”, it was DE-lish!

You will need:

  • Several Squash – I used a mix of green and yellow – 3 small green zucchini and 3 small round yellow squash
  • About 2 cups sliced tomatoes – I used about 10 ranging from very small to 2 medium
  • 2 tablespoons olive oil (or as much as necessary to evenly coat veggies)
  • 1 tablespoon basil
  • salt & pepper

For “cheese” topping you will need:

  • 1/4 cup chopped walnuts
  • 1 tablespoon nutritional yeast
  • teaspoon coconut oil
  • salt

First prepare the “cheese”.  Heat the coconut oil and toast the walnuts for a few minutes.  In a food processor, combine the walnuts, nutritional yeast, and a few pinches of salt. Pulse until well combines and crumbly.  I doubled the recipe but had a good amount leftover.

Pre-heat over to 350.  Thinly slice all the veggies, about 1/4 inch thick.  In a bowl, toss veggies, olive oil, basil, and a few pinches of salt and pepper.  Spread veggies out in a baking dish, slightly overlapping.  Bake for 20 minutes, remove and top with “cheese” mixture.  Bake for another 10-12 minutes.  Remove, serve, and enjoy!!

Do you love squash as much as I do?  How do you usually prepare it?

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