Sweet Potato, Zucchini, & Tomato Bake

I grew my first garden ever this year and am still picking a squash or zucchini almost every day with no end in sight, so I have to get creative with recipes to use all this delicious produce.

This summer squash casserole is roasted in the oven for the perfect medley of flavors. It is bursting with fresh squash, tomatoes, and sweet potatoes. This side dish is not only easy, healthy, and gluten-free, it can easily be made dairy-free by using vegan cheese.

• Sweet Potato, Zucchini, & Tomato Bake is the perfect way to use up summer produce
• It is easy to make but is full of flavor
• Made with fresh summer squash, tomatoes, and sweet potatoes
• Made with simple nourishing ingredients
• Filled with fiber, antioxidants, and vitamins
• Plant-based, gluten-free, and vegan options

• Zucchini/squash: Zucchini or any type of summer squash will work for this recipe
• Tomatoes: sweet and juicy for the summer, I used heirloom tomatoes that were yellow and red
• Sweet potato: a healthy carb source or you can substitute for white potatoes
• Sweet onion: Adds sweetness to this recipe you don’t want to miss
• Cheese:  mozzarella cheese or you can use vegan or dairy-free cheese

• This dish works great with zucchini or any summer squash
• Easily make vegan by using a vegan cheese
• Feel free to swap mozzarella for feta, goat cheese, or parmesan
• Try to slice the veggies around the same thickness so that the dish cooks evenly
• Alternate between slices of tomato, squash, and sweet potato when adding to the dish
• I slice squash, tomatoes, and sweet potato in rounds, however, the tomatoes were quite large so I cut them into smaller slices

• Zucchini Tomato Bake
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• Creamy Vegan Avocado Pesto

Sweet Potato, Zucchini, & Tomato Bake

Sweet potato, zucchini, and tomato bake is a simple, flavorful, and healthy side dish using squash, zucchini, potatoes, and tomatoes that everyone will love.

5 from 9 votes

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Ingredients

  

• 1 sweet onion
• 2-3 squash or zucchini
• 2 large tomatoes
• 2 sweet potatoes
• 6 oz mozzarella cheese
• salt and pepper to taste

Instructions

 

• Preheat oven to 425 degrees
• Dice onion and saute in a skillet with avocado oil on medium until onions are soft and transparent
• Spray a casserole dish with avocado oil and spread onions evenly on the bottom of the dish
• Slice zucchini, squash, tomatoes, and potatoes into circles
• Arrange sliced veggies vertically until the casserole dish is full 
• Sprinkle on salt and pepper
• Bake for 35 minutes
• Remove  from oven and sprinkle on your choice of cheese then return to oven and bake for 10 more minutes until veggies are softened and cheese has melted

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

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