Zucchini Bake (AIP, paleo, whole30, vegan)

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5 from 29 votes

Zucchini Bake (AIP, paleo, whole30, vegan)

A colorful summer side dish packed with vegetables.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan, Whole30

Servings: servings

Calories: 410kcal

Author: Bea C.

Equipment

Ingredients

1 zucchini
1 yellow squash (also called yellow zucchini)
1 orange sweet potato medium
1 large onion
1 Tablespoon herbs de Provence
4 Tablespoons extra virgin olive oil
1 garlic clove minced
Pinch of sea salt

Instructions

Preheat oven to 390°F (200°C)
In a mixing bowl, mix the olive oil, herbs of Provence, garlic and salt.
Peel the sweet potato. Then slice it, along with zucchini, yellow squash and onion into ¼ inch thick slices.
In a baking dish, arrange zucchini, yellow squash, sweet potato and onion in an alternating pattern (as seen in the photos) until the dish is full.
Pour the olive oil mix over the vegetables and place into oven. Bake for 25 minutes or until vegetables are soft. And voilà!
Bon appétit!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition