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Summer Squash Gratin

Print Recipe

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.