Tomato and Summer Squash Bake


Tomato and Summer Squash Bake

Perfect for Clean Gut and Refresh.

This recipe is the perfect way to put the abundance of late summer vegetables to good use. A vegetable bake is a wonderful meat-less dish (feel free to remove the anchovies), that works for the Gut and Refresh programs and can be easily modified with whatever vegetables are in season and local for you. No matter what time of year, this recipe is always delicious.

Serves 4


What you’ll need:

1 large sauce pan

1 medium casserole dish


2-3 large summer squash, sliced into ¼ inch rounds on an angle

1 quart tomato puree

3 medium sized shallots

3 garlic cloves, minced

3 anchovies, minced

2 tablespoons capers, minced

½ cup olives, sliced

¼ cup flat leafed parsley, roughly chopped

¼ cup torn basil

sea salt, to taste

2-3 tablespoons coconut oil


Step 1

Preheat the oven to 350F.

Slice the shallots into thin circles and saute in a large pan over medium heat with a few tablespoons of coconut oil.

Toss often and once they’re translucent, add the garlic.


Step 2

Cook until aromatic, then toss in the capers, anchovies and olives.

Cook for a minute or two, then pour in the tomato puree.

Allow the sauce to simmer for 15-20 minutes.


Step 3

Slice summer squash and mince parsley.

Use a medium sized casserole pan and spoon a small amount of sauce into the bottom. Spread the sauce around and then add a layer of sliced squash. Top with more sauce, fresh herbs, a sprinkle of sea salt, and black pepper. Repeat until you get to the top of the pan.


Step 4

Bake for 30 minutes then remove from the oven and serve.



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