One of the reasons I love summer is because all my favorite vegetables are in season. I love to roast squash and zucchini year round, but sometimes you just need to switch things up! I was inspired by a gratin on Kath’s blog, but didn’t want to add a ton of cheese to my vegetable side. Luckily, my experiment worked! This is definitely my new favorite way to enjoy summer veggies!
For my summer vegetable pie you need: 1 yellow onion, 1 large summer squash, 1 large zucchini, 2 medium vine ripened tomatoes, 1 clove of minced garlic, 1 sprig of fresh rosemary, 1 sprig of fresh tarragon, fresh basil, dried thyme, dried oregano, kosher salt, black pepper, and olive oil spray.
Begin by preheating your oven to 400 degrees. Thinly slice the yellow onion and throw it into a skillet over medium heat. Spray the onion well with olive oil cooking spray. Cook the onion for 15 to 20 minutes, stirring occasionally. Throw in a clove of minced garlic when they’ve picked up a little color.
While you wait for the onions to finish browning, chop the squash and zucchini into rounds.
Spray an 8×8 casserole dish with olive oil spray. Remove the cooked onions from the skillet and place in a thin layer on the bottom of the greased casserole.
Next, layer the zucchini and squash rounds on top of the onion. I used 4 rounds per row.
Spray the squash and zucchini with olive oil spray. Sprinkle with some of the herbs, kosher salt, and pepper. There are no measurements, just use your best judgement!
Continue the layering, spraying, and sprinkling process until you’ve used up all of the squash and zucchini. At this time, place the casserole in the oven and cook for 20 minutes. After 20 minutes, remove from the oven.
It would probably be good like this, but don’t stop yet! Slice up two medium vine ripened tomatoes and layer them on top of the squash and zucchini. Spray the tomatoes with cooking spray, garnish with basil, and sprinkle on a little more salt, pepper, and other herbs for good measure!
Place the casserole back in the 400 degree oven and cook for 10 more minutes.
Remove, slice, and serve!!! Garnish with fresh basil if you want to get fancy.
This is such a fabulous side dish guys!! It is SOOOO flavorful from all the herbs, and it hardly has any fat! What more could you ask for?! You can always sub out herbs depending on your tastes as well, don’t feel bound by the recipe!
1 large yellow onion
1 large zucchini
1 large summer squash
2 medium vine ripened tomatoes
1 clove of minced garlic
Olive oil spray
Preheat the oven to 400 degrees. Thinly slice 1 yellow onion and place in a skillet over medium heat. Spray well with olive oil spray and cook for 15-20 minutes. Add 1 clove of minced garlic for the onions, and continue to cook, stirring occasionally until the onions are soft and brown. Remove from the heat.
Spray an 8×8 casserole dish with olive oil spray. Arrange the cooked onions in a thin layer on the bottom of the greased casserole. Slice the zucchini and squash into rounds. Layer the squash and zucchini on top of the onion, about 4 rounds per row. Spray the squash and zucchini with olive oil spray and sprinkle with herbs, salt and pepper. Repeat this process until you have used all the squash and zucchini. Place the casserole in the oven and bake for 20 minutes.
Remove casserole from the oven. Slice up 2 tomatoes and place on top of the squash and zucchini. Spray the tomatoes with olive oil spray, garnish with basil, and sprinkle with the other herbs, salt and pepper. Place the casserole dish back in the oven and cook for another 10 minutes.
Remove the dish from the onion, slice and serve. Garnish with extra fresh basil!