Zucchini Bake (AIP, paleo, whole30, vegan)

Un tian de légumes sans aubergines et sans tomates entouré de rondelles de courgettes sur une planche, des herbes de Provence, des gousses d'ail et un huilier.

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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 Time50

Total Time1

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: 343kcal

Author: Bea C.

Equipment

Ingredients

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

Instructions

Preheat oven to 360°F (180°C)
In a mixing bowl, mix the olive oil, a pinch of herbs de Provence, garlic and salt. Then brush the bottom of your baking dish with this mixture and set aside the rest.
Peel the sweet potato. Then slice it, along with the zucchini, yellow squash and onion into ¼ inch thick slices.
In the oil coated baking dish, arrange zucchini, yellow squash, sweet potato and onion in an alternating pattern until the dish is full. Pour the rest of the olive oil mix over the vegetables then sprinkle them with the rest of the herbs de Provence.
Place your baking dish into the oven. Bake for 50 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