Squash And Tomato Casserole

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
		Extra for oiling casserole dish
6 cups	1422ml	Zucchini - halved lengthwise,
		And sliced
6 cups	1422ml	Summer squash - halved lengthwise,
		And sliced
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1 tablespoon	15ml	Tamari or soy sauce
1 tablespoon	15ml	Minced garlic
		Crushed red pepper flakes - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Diced tomatoes - (28 oz) - undrained

Recipe Instructions

Using a little olive oil, lightly oil (or spray with a fine mist of oil) a large casserole dish and set aside.

In a large bowl, place the zucchini, summer squash, parsley, tamari, and garlic, and toss gently to combine. Season to taste with crushed red pepper flakes, salt, and pepper, and toss again.

Transfer the mixture to the prepared casserole dish and bake at 350 degrees for 20 minutes. Remove the casserole dish from the oven, pour the diced tomatoes over the top, and stir gently to combine.

Return the casserole dish to the oven and bake an additional 15 to 20 minutes or until vegetables are soft. Remove the casserole from the oven. Taste and adjust seasonings, as needed.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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