Capes in the Kitchen — July 28, 2012 at 6:49 am

Recipe: Summer Veggie Bake

by Christie O.

Summer squash, tomatoes, cheese baked and bubbly!

Veggies in the summertime make me so happy. I only started eating squash and zucchini over the past couple of years and now I’m hooked. I chop them up for pastas, for kabobs, and just for grilling, so when I saw this on Pinterest I knew it was a MUST. It’s actually from a site called “Budget Bytes” and it breaks down the cost per person to feed your family on this recipe which is really cool because this is SO CHEAP!

AND DELICIOUS! This is so simple and can be used as a main course or a side dish. We ate it as a side dish to the deep sea fish we caught and it went perfectly!

Here’s the recipe! (Note: My recipe is the doubled version of the one I linked to because I love to have leftovers!)

Summer Veggie Bake

Before.

Ingredients:

2 tbsp olive oil
2 yellow onion
2 tsp minced garlic
2 zucchini
2 yellow squash
2 potatoes
2 tomatoes
1 tsp dried thyme (I call this optional because I don’t actually like thyme, so use it if you like it!)
2 cups shredded Italian cheese

Directions:
Preheat oven to 400. Heat olive oil in a skillet. Finely dice onions and sauté with garlic in skillet until softened. Thinly slice the veggies. Spray 8×8 pan or round baking dish with non-stick spray. Spread softened onion and garlic in the bottom of the dish. Line up thinly sliced veggies alternating them vertically in the pan. Sprinkle with salt, pepper and thyme (thyme optional!) Cover with foil and place in oven to bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until cheese is golden brown. Ohhh so good.

After.

We loved it! Pin it to save it, you won’t be sorry!

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Author: Christie O. Mother of two, journalist, lifelong writer who found running & triathlon through through a long, post-partum weight-loss journey. I love my boys, I love my life, I'm rethinking the minivan.