Two Grandmothers, One Disease, Three Stories.Running out of breath (not really a poem, but.Caregiver’s Note to Self: You’re Enough.The Writing River: One Writer’s Journey.Daily Blog Challenge: Three Things I Learned.The Magic of Freelancing from Home Part 2.The Magic of Freelancing from Home Part 1.Personality Type? Green, go with the flow.This is not the plan: When a hissy throws a shoulder.
#ROASTED ZUCCHINI AND SQUASH SKIN#
Skin in the Game and 4 Conflict Conversation Tips.One Nation, Many Voices: I quietly raise my voice.Giving: Did I Do the Right Thing? A Revisit and a Scrutiny.Dreadful Dreams: Crimes Against Myself?.Diapers and Dandelions: Mindful Balance.Open Letter to a Lost Friend: Happy Birthday.A Funeral, a Birthday, and a Drop-Dead Party.Empty Nest Recycling and Buying the Farm.I like to serve this baked zucchini and squash along with some with this pan-seared halibut or air fryer salmon, a side of Instant Pot jasmine rice, and an icy cold glass of basil lemonade. If you’re using a rectangular or square pan (instead of a round pan), it might be easier to simply arrange the squash in rows.įinally, cover the pan in parchment paper and bake until the veggies are tender. Finish Layering Zucchini + Squash Concentrically When you get to the center of the pan, arrange the sliced squash to fill in the middle so that the pan is completely full. Begin Layering Zucchini + Squash Concentrically Layer Zucchini + Squash Concentricallyĭon’t worry about the squash looking perfect, just keep arranging in the pan. I find it easiest to arrange the sliced squash along the outside of the pan first, and then work in. It looks really pretty if you alternate back and forth between zucchini and squash. Next, arrange the zucchini and squash concentrically around the pan. Add Tomato Sauce + Fresh Herbs to an Oven-Safe Pan Sprinkle some fresh herbs, salt, and a little olive oil over the tomato sauce. I used this Lodge 11″ enamel cast-iron skillet.
Start by spreading a thin layer of tomato sauce (or your favorite pasta sauce) in the base of a large oven-safe pan or casserole dish. I recommend buying a mandoline that includes a guard to protect your fingers, like this OXO mandoline. That said, using a mandoline will make the veggie slicing go a lot more quickly. Do I Need a Mandoline?Īll you really need is a sharp knife and a little patience. If four pounds of squash doesn’t even come close to using all of your summer squash harvest, check out this zucchini rice gratin. I use an analog kitchen scale to weigh my produce, but you can simply estimate in this recipe if needed. That’s around 6 small squash or 4 medium-sized squash. You’ll want to have about four pounds of zucchini and squash. It’s a healthy veggie side dish that brings out all the best flavors from your delicious garden harvest. This French-inspired baked zucchini and squash is a perfect way to use a bunch of summer squash at once. It doesn’t sound quite as fancy, but it’s equally delicious. Instead, we’ll call this dish baked zucchini and squash. Recently, one of my favorite versions didn’t actually include any eggplant or fresh tomatoes, so I’m not sure if it can technically be called ratatouille anymore. It’s a family favorite.Īs you probably know, when a recipe is a favorite, it tends to get tweaked and changed depending on my mood or what’s available in the kitchen that day.Īnd guys, I think I’ve made every possible variation of ratatouille. Make sure you’re following along with my Instagram stories to see my tomatoes and hot peppers growing bigger and bigger!Īnd when we have lots of eggplant and zucchini, we love eating my vegan ratatouille. When the tomatoes are ready, I make (and freeze) baked tomatoes and slow-roasted tomatoes.Īs soon as the garden hot peppers begin to stack up in my crisper drawer, I make homemade hot sauce. This vegan baked zucchini and squash is a delicious summer vegetable side dish made with tomato sauce, zucchini, yellow squash, and fresh herbs.Įach summer, as the garden veggies start to pile up in my kitchen, I find myself returning to a few of my favorite recipes again and again.
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