EAT HAPPY COOKING VIDEO: Roasted Zucchini and Squash Tian Casserole

This recipe is near and dear to my heart. It’s both gorgeous and delicious. It’s simple but hearty. It’s almost too easy to eat. In fact, I often double it by making two levels of ingredients in the casserole pan and extending the cook time an additional 15-20 minutes.

Download Roasted Zucchini and Squash Tian Casserole by Anna Vocino here.

Watch the video here:

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Roasted Zucchini and Squash Tian

Course Casseroles, Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG, Paleo, Vegetarian

Ingredients
  

  • 1 tablespoon olive oil, plus more for drizzling
  • 2 leeks, white and palest green parts only, chopped
  • 5-7 basil leaves, chopped
  • Salt and pepper
  • 2 zucchini, sliced into disks
  • 2 yellow squash, sliced into disks
  • 1 teaspoon fresh thyme leaves

Instructions
 

  • Preheat oven to 425°.
  • Heat the olive oil in a sauté pan on medium high heat. Sauté leeks and basil until soft, being careful not to burn, about 3-4 minutes. Season with salt and pepper. Remove from heat and pour into a 9”x12” baking dish, spreading evenly. Place zucchini and squash disks into baking dish in a scalloped pattern, overlapping and alternating colors per row. Season with salt and pepper, drizzle with olive oil, and sprinkle with thyme leaves. Bake for 25-30 minutes, or until zucchini and squash look softened and shrunk and have browned on the edges.

Notes

Based on a classic French dish, this casserole is deceptively simple, yet overwhelming in flavor. I recommend doubling the recipe, or even stacking two layers of zucchini and squash, making sure to season each layer with salt, pepper, and thyme leaves.
Keyword celiac
Tried this recipe?Let us know how it was!

XOXO

Anna

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

Sift Through Topics
More Recipes from Anna!
Sign up and receive a FREE set of recipes from Anna’s cookbooks. You’ll also receive updates that include new recipes and stand-up shows. No spam…just the good stuff!


CLICK HERE FOR FREE ACCESS!