This Vegetable Bake a fabulous and “pretty”clean eating recipe! It’s made with fresh Zucchini, Summer Squash and Tomato and is perfect to serve with any grilled chicken or fish.
Zucchini Squash Tomato Bake
I found a recipe similar to this in a magazine years ago and it has been sitting in my folder waiting for me to make it.
The original one included potatoes as well but I wanted just the veggies. I also added the topping for a little extra crunch. It is perfect with grilled chicken for a light, low carb meal.
Ingredients for Zucchini Squash Tomato Bake
1 tbsp coconut oil or olive oil
(1) large Onion, sliced
(3) Tomato, sliced
(2) Yellow squash, sliced
(2) Zucchini, sliced
1/4 cup of panko bread crumbs
1/4 cup of parmesan cheese
1 tsp of Ms Dash seasoning or thyme
2 cloves of garlic
salt and pepper to taste
How to Make Zucchini Squash Tomato Bake
1. Preheat oven to 375 degrees
2. Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil.
3. Place the sliced onion on the bottom of the dish.
4. Layer the zucchini, yellow squash and tomato in 3 rows.
5. In a separate bowl, combine in other ingredients.
6. Sprinkle the panko mixture over top of the veggies.
7. Bake for 30 minutes.
ENJOY!
Zucchini, Squash, Tomato Bake
This vegetable bake a fabulous and “pretty” clean eating recipe! It’s made with fresh Zucchini, Summer Squash and Tomato and is perfect to serve with any grilled chicken or fish.
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 large Onion, sliced
- 3 Tomatoes, sliced
- 2 Yellow squash, sliced
- 2 Zucchini, sliced
- 1/4 cup of panko bread crumbs
- 1/4 cup of parmesan cheese
- 1 tsp of Ms Dash seasoning or thyme
- 2 cloves of garlic
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil.
- Place the sliced onion on the bottom of the dish.
- Layer the zucchini, yellow squash and tomato in 3 rows.
- In a separate bowl, combine in other ingredients.
- Sprinkle the panko mixture over top of the veggies.
- Bake for 30 minutes.
Margy says
This was amazing and so easy! Big hit at Easter dinner!
Lisa says
Nice looking recipe, but I don’t understand direction #3. Place what sliced one on the bottom?
I think I’ll try this anyway, it’s not rocket science.
Thanks,
Lisa
Sherri says
Oh gosh! that should say “onion”! Thanks for letting me know!
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Gaye @CalmHealthySexy says
My squash is starting to come in. I will definitely be giving this a try! Thanks so much for sharing with Let’s Get Real. Pinning to our group board.
Miz Helen says
I love the combination of summer veggies for this great bake! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
Stephanie says
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Lauren@ I am THAT Lady says
This looks amazing! I am doing weight watchers right now, so this looks like it will be low on the points! Thanks!
Sherri says
It is such a great “Light” side dish! I am planing on making it for a Memorial Day Picnic. 🙂
Virginia says
Sounds delicious! Thanks for the recipe.
Michelle says
Can’t wait to try your recipe! I’ve made something similar but yours looks way healthier & easy!! Michelle
Ashley @ PioneerMomma.com says
Yum! I can’t wait to try this! We actually have all three of those veggies growing right now. I love that you made it without the potatoes, it seems like a lighter side dish. You’re right, it would totally compliment grilled chicken! Thanks for sharing the recipe and linking up to What’d You Do This Weekend. Pinned and scheduled to share on FB 🙂