Squash and Tomato Casserole

 
2 T. olive oil, plus extra for oiling casserole dish
6 cups zucchini, cut in half lengthwise, and sliced
6 cups summer squash, cut in half lengthwise, and sliced
1/4 cup freshly chopped parsley
1 T. tamari or soy sauce
1 T. garlic, minced
crushed red pepper flakes, to taste
salt and freshly ground black pepper, to taste
1 - 28 oz. can diced tomatoes, undrained
 

Using a little olive oil, lightly oil (or spray with a fine mist of oil) a large casserole dish and set aside. In a large bowl, place the zucchini, summer squash, parsley, tamari, and garlic, and toss gently to combine. Season to taste with crushed red pepper flakes, salt, and pepper, and toss again. Transfer the mixture to the prepared casserole dish and bake at 350 degrees for 20 minutes. Remove the casserole dish from the oven, pour the diced tomatoes over the top, and stir gently to combine. Return the casserole dish to the oven and bake an additional 15-20 minutes or until vegetables are soft. Remove the casserole from the oven. Taste and adjust seasonings, as needed.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett