I love a trip to Williams Sonoma.
A few years back, I found myself in a Williams Sonoma with a gift card, but no clear plans on how to spend it- a first world problem, I know. I started speaking with a friendly sales associate and soon learned that she was quite a seasoned chef. On a whim, I asked her what kitchen gadgets she found most handy in her kitchen. One of her suggested tools that I now reach for nearly every time I cook was a mandoline. What’s that, you may ask? It’s the powerhouse kitchen utensil you never knew you needed. No really. This gadget makes such quick work of slicing and shredding. They aren’t expensive either. Go buy one immediately and thank me later.
This recipe not only comes together quickly with the use of a mandoline, but it is also healthy and delicious. It is one of my favorite sides, so I make it on the regular.
Squash and Zucchini Bake
- Food processor
- 3 large zucchini, sliced 1/8” thick
- 3 large squash, sliced 1/8” thick
- 6 large tomatoes
- 10 garlic cloves
- ½ cup parsley
- ¼ cup chopped green chiles from a can
- 2 lemons, juiced
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- Preheat oven to 350ºF.
- Use a mandolin to slice the zucchini and squash – the 1/8” setting is ideal. Place the slices in a large bowl and set aside.
- Add the tomatoes, garlic, parsley, Mexican chilies, lemon juice, vinegar, olive oil, salt and pepper to a food processor and process until almost smooth.
- Pour the pureed tomato mixture over the bowl of sliced zucchini and squash. Stir well so each slice is evenly coated with the tomato sauce.
- *Pour the mixture into two large glass baking dishes. Bake for about 2 hours, stirring every 30 minutes. The dish is finished when almost all of the tomato mixture has cooked off.
- Serve immediately and enjoy!
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