Baked Zucchini and Squash

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

5 from 6 votes

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

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course, Side Dish

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 120kcal

Author: Sarah Trenalone

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.
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

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