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    Home » Recipes » Main dishes & sides

    Zucchini bake (AIP, paleo, whole30, vegan)

    Published: Aug 7, 2020 · Updated: Jul 22, 2021 by Bea C. | This post may contain affiliate links | 6 Comments

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    It's zucchini season! So if you are looking for an easy and colorful way of using up an abundance of zucchini coming out of your garden or just looking for zucchini recipes, this zucchini bake recipe will be perfect for you.

    Jump To / Aller directement à
    • 📖 Ingredients
    • 🔪 Step by step instructions
    • 🍲 Other zucchini recipes you might like
    • 📋 Recipe / Recette

    This recipe is inspired from the French vegetable "tian" recipe which is usually made with pretty much the same ingredients as "ratatouille". So, this is probably the reason why "tian" is wrongly called "ratatouille" by many foreigners.

    The difference between "vegetable tian" and "ratatouille" is mainly how vegetables are cooked (in the oven VS stove top) and how beautiful the dish is. "Tian" is all about alternating colours in the baking dish to get something beautiful and colourful. Whereas "ratatouille" is about cutting all your veggies in cubes and throwing them in the pot.

    Anyway, however you call it, "tian" or "ratatouille", the original recipe is full of nightshades (that are not AIP compliant). Consequently, I wanted to create a nightshade free version of it.

    📖 Ingredients

    • green zucchini
    • yellow squash / zucchini
    • orange sweet potato
    • onion
    • herbes de Provence
    • extra virgin olive oil
    • garlic clove

    For the quantities and complete list of ingredients for this zucchini bake recipe, please see the recipe below.

    🔪 Step by step instructions

    1. In a mixing bowl, mix the olive oil, herbes de Provence, garlic and salt.
    2. Peel the sweet potato. Then slice it, along with zucchini, yellow squash and onion into ¼ inch thick slices.
    3. 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.
    4. 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!

    🍲 Other zucchini recipes you might like

    Finally, if you are looking for other ways to use zucchini you can check these recipes:

    • Cold Zucchini Soup
    • Savoury Zucchini Muffins (Vegan, gluten free)
    • French Pistou Soup (AIP, paleo, vegan)
    • Carob zucchini bread (Gluten free, AIP, paleo)

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    zucchini bake in a white oven safe dish

    Zucchini bake (AIP, paleo, whole30, vegan)

    Author: Bea C.
    A colorful summer side dish packed with vegetables.
    5 from 6 votes
    Print Recipe Pin Recipe
    AIP recipe icon
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    an icon with the letters G and F to label gluten free recipes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine French
    Servings 2 servings
    Calories 410 kcal

    Ingredients
     

    • 1 zucchini
    • 1 yellow squash (also called yellow zucchini)
    • 1 orange sweet potato medium
    • 1 large onion
    • 1 Tablespoon herbes 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 facts per serving

    Calories: 410kcalCarbohydrates: 36gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 76mgPotassium: 996mgFiber: 7gSugar: 12gVitamin A: 16502IUVitamin C: 42mgCalcium: 118mgIron: 4mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
    Liked this recipe?Follow me @gohealthywithb on Facebook !

    This zucchini bake recipe has been selected as one of the featured recipes in the “My picks” category from Phoenix Helix Paleo AIP Recipe #331!! 🥰 Thank you!!!

    More Main dishes & sides

    • Chunky Carrot Soup
    • Healthy Vegetarian Cauliflower Casserole
    • Taco salad bowl (vegetarian, vegan)
    • Mediterranean mashed potatoes (vegan, whole30)

    Reader Interactions

    Comments

    1. realfoodandlove

      August 11, 2020 at 6:23 pm

      It's always exciting to see another AIP blogger, and your recipes look both beautiful and delicious! Are you familiar with the AIP Recipe Roundtable? It's a weekly event where bloggers share links to AIP-friendly recipes. I would love it if you joined us. 🙂 You
      just click the blue button at the bottom of the post to add your recipe, and readers will be directed back to your blog to read it: https://www.phoenixhelix.com/2020/08/05/paleo-aip-recipe-roundtable-329/

      Reply
      • gohealthywithbea

        August 11, 2020 at 9:53 pm

        Bonjour. Of course I have already seen Phoenix Helix weekly roundtables. I am honoured to take part in it. I just added my zucchini bake recipe link according to your instructions. Thank you so much for the invitation!

        Reply
    2. Suzie

      August 27, 2020 at 7:50 pm

      I see that you have onion listed in the directions but not in the ingredient list. Just wanted you to know so that someone isn't surprised when they go to make it and don't have an onion handy. Looks yummy. Excited to try.

      Reply
      • gohealthywithbea

        August 27, 2020 at 8:18 pm

        Bonjour Suzie. ????so sorry about that! Thank you so much for telling me!!!! I usually see my mistakes when I translate everything to French but I didn’t notice so I had the same mistakes in both languages. Now everything is fixed. I’m very grateful that you told me this. Merci beaucoup!

        Reply
    3. gohealthywithbea

      August 24, 2020 at 11:15 am

      Thank you so much for picking my zucchini bake recipe! I feel very honored.

      Reply

    Trackbacks

    1. Paleo AIP Recipe Roundtable #331 - Phoenix Helix says:
      August 20, 2020 at 12:00 am

      […] Zucchini Bake from Go Healthy with Bea *Here’s a beautiful side dish featuring summer squash and Herbes de Provence! Yum. […]

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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