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Squash and Zucchini Bake

Healthy and fresh side dish.
Prep Time15 mins
Cook Time2 hrs
Course: Side Dish
Cuisine: Spanish
Keyword: Vegetarian, Squash, Zucchini
Servings: 8
Calories: 73kcal

Equipment

  • Mandoline
  • Food processor

Ingredients

  • 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

Instructions

  • 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!

Notes

 *I recommend using 2 baking dishes to keep the zucchini and squash layers thin and ensure they cook evenly.