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Zesty Zucchini Bake


  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon black pepper, freshly cracked if possible
  • 3/4 teaspoon salt
  • 1 teaspoon dried herbs or fresh herbs to taste, I suggest a garlic herb mixture but you could also go a dill or parsley route
  • 1 zucchini
  • 1 yellow squash
  • 1 onion, any color

  1. Preheat your oven’s broiler and set oven rack to 6 inches below broiler
  2. Whisk together olive oil, vinegar and seasonings in bowl, set aside to blend. Slice the zucchini and squash as thin as you can (1/16-1/8″).
  3. Slice onion into thicker, arched slices, lengthwise.
  4. Add vegetables to oil and vinegar mixture tossing until evenly coated on all sides. You may need to do this in batches.
  5. Spoon into baking dish. Cover with aluminum foil. Broil for 10 minutes. Remove foil and broil until tender and browned on top, about 10 additional minutes.


2 Responses to Zesty Zucchini Bake

  1. Lisa Mercier October 23, 2016 at 10:06 am #

    Hi Kathryn, this looks great. Thinking it would be nice to add some nutritional yeast on top. What do you think? If so, how much would you add and when? Hope you are well. Things are good here in SD. Best, Lisa

    • Kathryn Chess November 7, 2016 at 5:05 pm #

      Hey Lisa, How are you? This is so good with Nutritional Yeast. I would add the yeast to coconut cream and put it on top of the zucchini before you bake it. Hope you’re doing well!

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