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.
Whether you are facing an abundance of zucchini from your garden or you just have a ton of zucchini to use up, you will love my "30 AIP zucchini recipes" post. You will find anything from Cold zucchini soup to Savoury zucchini muffins (AIP, vegan, gluten free) to AIP Carob zucchini bread.
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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.
📖 Ingredient Notes
- Zucchini. For this summer recipe, you will need both green and yellow zucchini / squash.
- Sweet potato. I'm using orange sweet potatoes in order to add some color to this zucchini bake.
- Onion. I'm using yellow onions but feel free to use white or red onions
- Herbs de Provence. It is a blend of dried herbs from the Southern French region called Provence. The blend can vary but it often includes dried rosemary, savory, oregano and thyme. Use any of these dried herbs, if you don't have any herbs de Provence.
- Olive oil. Make sure to use extra virgin olive oil.
- Garlic. This is completely optional. If you don't like garlic or have trouble digesting it, you can absolutely omit it.
For the quantities and complete list of ingredients for this zucchini bake recipe, please see the recipe below.
🔪 Step by step instructions
- 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!
🍲 Other summer recipes you might like
Finally, if you are looking for other ways to use zucchini you can check these recipes:
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 (AIP, paleo, whole30, vegan)
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
Nutrition facts per serving
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!!!
Suzie
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.
gohealthywithbea
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!
realfoodandlove
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/
gohealthywithbea
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!