Baked Zucchini and Squash

This vegan baked zucchini and squash is a delicious summer vegetable side dish made with tomato sauce, zucchini, yellow squash, and fresh herbs.

📝 Ingredients

• 1 cup tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 sprigs fresh herbs (like oregano, basil, thyme), removed from stem
• 2 pounds zucchini (~2 medium or 3 small)
• 2 pounds yellow squash (~2 medium or 3 small)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F.Thinly slice the zucchini and squash. If using a mandolin, set it to 3mm (1/8") thickness.Spread tomato sauce into the bottom of an 11"-12" oven-safe pan (like cast iron or carbon steel). Alternatively, use a casserole dish.Add 1 TB oil, salt, and fresh herbs to the tomato sauce.
2. 2Beginning at the outer edge of the baking dish, start layering the zucchini and yellow squash concentrically towards the center. Alternating between zucchini and yellow squash makes for a gorgeous presentation.
3. 3Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.Serve right away.Leftovers:Store leftovers in the fridge for 3-4 days, and reheat before serving.