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    Home » Garden To Table

    Baked Zucchini and Squash

    Published: Jul 26, 2020 · 7 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This vegan baked zucchini and squash is a delicious summer vegetable side dish made with tomato sauce, zucchini, yellow squash, and fresh herbs.

    baked zucchini + squash in a serving dish + on a plate

    Each summer, as the garden veggies start to pile up in my kitchen, I find myself returning to a few of my favorite recipes again and again.

    When the tomatoes are ready, I make (and freeze) baked tomatoes and slow-roasted tomatoes.

    As soon as the garden hot peppers begin to stack up in my crisper drawer, I make homemade hot sauce.

    Make sure you’re following along with my Instagram stories to see my tomatoes and hot peppers growing bigger and bigger!

    And when we have lots of eggplant and zucchini, we love eating my vegan ratatouille. It’s a family favorite.

    As you probably know, when a recipe is a favorite, it tends to get tweaked and changed depending on my mood or what’s available in the kitchen that day.

    And guys, I think I’ve made every possible variation of ratatouille.

    Recently, one of my favorite versions didn’t actually include any eggplant or fresh tomatoes, so I’m not sure if it can technically be called ratatouille anymore.

    Instead, we’ll call this dish baked zucchini and squash. It doesn’t sound quite as fancy, but it’s equally delicious.

    This French-inspired baked zucchini and squash is a perfect way to use a bunch of summer squash at once. It’s a healthy veggie side dish that brings out all the best flavors from your delicious garden harvest.

    How Many Zucchini and Squash Do I Need?

    You’ll want to have about four pounds of zucchini and squash. That’s around 6 small squash or 4 medium-sized squash.

    I use an analog kitchen scale to weigh my produce, but you can simply estimate in this recipe if needed.

    If four pounds of squash doesn’t even come close to using all of your summer squash harvest, check out this zucchini rice gratin.

    Do I Need a Mandoline?

    No, you most definitely do not.

    All you really need is a sharp knife and a little patience. I recommend this Wusthof santoku knife.

    That said, using a mandoline will make the veggie slicing go a lot more quickly. I recommend buying a mandoline that includes a guard to protect your fingers, like this OXO mandoline.

    How to Make Baked Zucchini and Squash

    Start by spreading a thin layer of tomato sauce (or your favorite pasta sauce) in the base of a large oven-safe pan or casserole dish. I used this Lodge 11″ enamel cast-iron skillet.

    Sprinkle some fresh herbs, salt, and a little olive oil over the tomato sauce.

    Add Tomato Sauce + Fresh Herbs to an Oven-Safe Pan
    Add Tomato Sauce + Fresh Herbs to an Oven-Safe Pan

    Next, arrange the zucchini and squash concentrically around the pan. It looks really pretty if you alternate back and forth between zucchini and squash.

    I find it easiest to arrange the sliced squash along the outside of the pan first, and then work in.

    Begin Layering Zucchini + Squash Concentrically
    Begin Layering Zucchini + Squash Concentrically
    Layer Zucchini + Squash Concentrically
    Layer Zucchini + Squash Concentrically

    Don’t worry about the squash looking perfect, just keep arranging in the pan.

    When you get to the center of the pan, arrange the sliced squash to fill in the middle so that the pan is completely full.

    Finish Layering Zucchini + Squash Concentrically
    Finish Layering Zucchini + Squash Concentrically

    If you’re using a rectangular or square pan (instead of a round pan), it might be easier to simply arrange the squash in rows.

    Finally, cover the pan in parchment paper and bake until the veggies are tender.

    I like to serve this baked zucchini and squash along with some with this pan-seared halibut or air fryer salmon, a side of Instant Pot jasmine rice, and an icy cold glass of basil lemonade.

    Roast Until Tender
    baked zucchini + squash in a serving dish + on a plate
    Print Recipe Save Recipe Saved!
    5 from 6 votes

    Baked Zucchini and Squash

    This vegan baked zucchini and squash is a delicious summer vegetable side dish made with tomato sauce, zucchini, yellow squash, and fresh herbs.
    Author: Sarah Trenalone
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins
    Course: Main Course, Side Dish
    Cuisine: French
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 120kcal
    Freezer Friendly?
    No
    Will It Keep?
    3-4 Days
    Prevent your screen from going dark

    Ingredients

    • 1 cup tomato sauce
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 2 sprigs fresh herbs (like oregano, basil, thyme), removed from stem
    • 2 pounds zucchini (~2 medium or 3 small)
    • 2 pounds yellow squash (~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.
      Add Tomato Sauce + Fresh Herbs to an Oven-Safe Pan
    • 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.
      Finish Layering Zucchini + Squash Concentrically
    • 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.
      Roast Until Tender

    Notes

    Amount of vegetables: The amount of zucchini and squash in the recipe is based on using an 11″ circular pan and vegetables sliced to 3mm of an inch.  If using a different size pan or slicing your veggies to a different thickness, you might need slightly more or fewer vegetables than listed.
    Swapping the vegetables: This recipe also works well with all zucchini or all yellow squash.

    Nutrition

    Calories: 120kcal (6%) | Carbohydrates: 18g (6%) | Protein: 6g (12%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 925mg (40%) | Potassium: 1389mg (40%) | Fiber: 6g (25%) | Sugar: 13g (14%) | Vitamin A: 1172IU (23%) | Vitamin C: 83mg (101%) | Calcium: 78mg (8%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
    « Toasted Oats Cereal (Camping Breakfast)
    Zucchini Rice Gratin »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Daniel

      July 28, 2020 at 6:05 pm

      5 stars
      Delicious, simple and easy to make it look great.

      Reply
      • Sarah Trenalone

        July 29, 2020 at 9:49 am

        Glad you loved it!!

        Reply
    2. Joanna

      August 25, 2020 at 10:32 am

      5 stars
      This recipe was so delicious! I added 3 crushed cloves of garlic to the sauce and herbs, and at the end I added leftover chopped grilled chicken, ground sausage, 1/4 cup more tomato sauce and sprinkled Parmesan cheese on top and baked for 10 mins more at 375 🙂

      Reply
      • Sarah Trenalone

        August 25, 2020 at 10:34 am

        Yay! I’m glad you loved it! Your additions sound amazing 😍

        Reply
    3. Alisha Trenalone

      August 04, 2021 at 7:32 pm

      5 stars
      So good and easy we’ve made it twice this week! A nice go-to when the zucchini are producing. The second time we made it, we also put some mozzarella on top for extra yumminess.

      Reply
    4. Britney Nixon

      July 19, 2022 at 2:54 pm

      Parchment paper on top ??

      Reply
      • Alisha Trenalone

        July 19, 2022 at 3:01 pm

        Hi Britney! Yes, that’s correct. Parchment paper allows more airflow than a lid. Make sure to use parchment paper, not wax paper (which is not oven-safe).
        Hope it turns out well!

        -Alisha at Champagne Tastes

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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