Recently… and by recently, I mean last year… I REALLY got into gardening and cooking. There’s something about taking a seed and nurturing it until its a fruit-bearing plant. The process is amazing and my garden has truly turned into my happy place.
One of my goals this year is for 80% of my produce to come from my garden. For dinner tonight, I made this easy, yummy and healthy side dish, Squash, zucchini and tomato casserole.
1 Summer Squash
2 large shallots
optional teaspoon of onion powder
salt, pepper to taste
1. slice all the veggies (zucchini, summer squash and tomatoes) and place zucchini and summer squash on a paper towel. Sprinkle with salt and allow to sit for 10 minutes. The salt draws out the water of the veggies. Don’t skip this step… you don’t want watery oven baked veggies. Go ahead and turn your oven on 400 too so it can preheat.
2. In a pan, add avocado oil and saute shallots until shallots are no longer transparent.
3. In a casserole dish, add the sauteed shallots to the bottom. Now add the sliced veggies. Sprinkle the veggies with avocado oil, salt and pepper. Cover with aluminum foil and pop in the oven for 30 minutes.
4. Once the veggies are done, sprinkle with cheese before serving. I recommend Parmesan.
I paired my veggie casserole with ranch shrimp, spinach stuffed chicken and a little butter sauce. Delicious!