Summer Squash Gratin
Ingredients
- 2 medium zucchini sliced
- 2 medium yellow squash sliced
- 1 medium onion thinly sliced
- 2 Roma tomatoes sliced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Crushed red pepper flakes optional
- 2 tablespoons fresh basil or parsley chopped
- My plant-based ricotta
- Whole-grain or gluten-free breadcrumbs optional
Instructions
- Preheat the oven to 375°F. Layer the zucchini, yellow squash, onion and tomatoes in a baking dish. Season with the garlic, Italian seasoning, salt, black pepper and, if desired, a pinch of crushed red pepper flakes. Cover and bake for 35–40 minutes.
- Remove from the oven and lightly spread my plant-based ricotta over the top of the vegetables. If desired, sprinkle with whole-grain or gluten-free breadcrumbs. Return to the oven, uncovered, for 10–15 minutes or until the vegetables are tender and lightly golden. Sprinkle with the fresh herbs before serving.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
