Squash and Zucchini Bake
Healthy and fresh side dish.
Vegetarian, Squash, Zucchini
large zucchini, sliced 1/8” thick
large squash, sliced 1/8” thick
chopped green chiles from a can
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!
*I recommend using 2 baking dishes to keep the zucchini and squash layers thin and ensure they cook evenly.