Zucchini Bake
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Depending on how you chose to make this recipe, it has the potential to be a crustless pizza. If you think I am joking, I double dare you to make this tonight.
  • 4 to 5 Zucchini- sliced and quartered *
  • 1-2 Summer squash sliced and quartered
  • 1 onion chopped
  • 5 to 6 fresh Campari tomatoes (not canned) see blog post above why
  • 1 tsp Oregano - can add more or less to taste. ( Basil can be used as a substitute)
  • Sea Salt - to taste*
  • 1½ Tbsp Avocado Oil
  • 1 clove of Garlic - Chopped - can omit
  • Topping
  • Sheep Cheese or Baba Ganosh *
  1. Put all above ingredients except the topping section the into a large glass bowl.
  2. Toss to combine.
  3. Transfer to a 9x13 glass casserole dish.
  4. Bake in an electric oven for 30 min at 375 or in a Convection oven for 35 to 40 min on 350
  5. Once removed from the oven you can choose your topping.
  6. Sheep cheese- enough to cover the top
  7. Dairy-free option you can cover the top with Baba Ganoush- see below
Currently, we are not using any garlic in our meals but we are using sheep cheese. This combination has left the dish tasting more like a crustless pizza.

Tonight I even had the idea to shredded the zucchini like the cheese, so my son couldn't pick it out as easily since he really enjoys the tomatoes. Since the addition of the tomatoes, he now eats more of it. Play around with it and let me know any modifications you make to this recipe so I can try them too!
Recipe by at https://sandynikson.com/2018/05/29/zucchini-bake/