A little while back I had the pleasure of ‘talking food’ with one of my sister’s closest friends Emily and her husband Andy. It’s not every day that I meet people who get excited about vegetables like I do, (and I completely plan to steal from their garden this summer 😉 haha). But tonight’s recipe was inspired by them. While we were swapping food favorites and looking through old pictures of dinners (because I’ve been taking pictures of my food long before I ever had a blog… I’m weird I know) Andy came across one that he immediately wanted the recipe for. If you know me, or have read my blog before, then you are well aware that I am not good at recipe writing. I also rarely make the same thing twice, partly for that reason. However, I can always decipher what ingredients I had used in something and frankly, it’s more fun sometimes to use the same flavor profile but find new ways to re-invent it!! This is a twist on the dinner that they saw and it came out delicious!!
Baked squash stack with white beans and stewed tomatoes
2 medium yellow squash
1 medium zucchini (you can swap these two depending on which one you want more of; I just happened to have these quantities so I went with it!)
1 can organic cannellini beans (no salt)
1 can organic stewed tomatoes with Italian herbs
1 TBS extra virgin olive oil
- Drain and rinse the cannellini beans and transfer them to a small bowl. Using a fork, mash the beans into a chunky paste.
- Also, drain the stewed tomatoes and put them in a separate bowl. (squash give off a lot of liquid when they cook so you won’t need the extra from the tomatoes)
- Slice your squash and zucchini into thin rounds, keeping them each in separate piles
- Spray a baking dish (mine was 8×8) with non-stick spray and lay out an even layer of your first yellow squash in the bottom of the dish.
- Season the layer with garlic powder and Italian seasoning
- Take ½ of the mashed cannellini beans and dot it on top of the layer
- Take ½ of the stewed tomatoes and using your fingers break them apart it into chunks, spreading it on top also.
- Next, layer your zucchini and repeat the same seasoning steps followed by the remaining cannellini beans and stewed tomatoes.
- Top with the final layer of yellow squash
- Season with Italian seasoning and drizzle with 1 TBS of extra virgin olive oil to allow the top to brown up in the oven
- Bake at 350 for about 40 minutes or until the squash are tender and cooked all the way through, test this by sticking a fork in it! (the bake time will vary depending on how thick or thin your rounds are and also the size of your baking dish)
- Broil for a few minutes at the end to brown the top
I also think this dish would be amazing sprinkled with some fresh grated parmesan or pecorino cheese (but since I’m dairy free 😦 you’ll have to let me know!!!)
- Veggie Bake (mollycmcg.wordpress.com)