Squash And Tomato Casserole

By á-174942

Ingredients

• 2 tablespoon olive oil plus
• extra for oiling casserole dish
• 6 cups zucchini halved lengthwise, and sliced
• 6 cups summer squash halved lengthwise, and sliced
• 1/4 cup freshly-chopped parsley
• 1 tablespoon tamari or soy sauce
• 1 tablespoon minced garlic
• Crushed red pepper flakes to taste
• Salt to taste
• Freshly-ground black pepper to taste
• 1 can diced tomatoes - (28 oz) undrained

Details

Servings 6

Preparation

Step 1

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 to 20 minutes or until vegetables are soft. Remove the casserole from the oven. Taste and adjust seasonings, as needed.

This recipe yields 6 to 8 servings.