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
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?