Summer Squash Bake

It is zucchini season. Finding delicious ways to eat this vegetable is quite easy. It’s subtle sweetness and versatile texture lend it to be delicious eaten raw or cooked. Some yummy options for eating zucchini include: sauteed with onions and spinach, in a green curry, incorporate into a flax cracker recipe, or puree into soups (adds a nice viscosity without cream). This recipe for “Summer Squash Bake”, however, currently is my favorite way to eat zucchini.

3 large zucchini or summer squash sliced in 1/4 inch thick rounds

1 large yellow onion, peel, cut in half, slice into 1/2 inch thick rings, separate layers

1/2 c. almond flour or meal

1/2 c. nutritional yeast

Herbamere (substitute any sea salt seasoning blend)

4 T. grass-fed butter

Preheat oven to 375 F. Combine almond flour and nutritional yeast in a bowl and toss with a fork to mix. In a 9 x 11 glass baking dish, make three layers. For the first layer, line the bottom of glass pan with summer squash rounds, next scatter 1/3 of the onion on top of squash. Sprinkle liberally with Herbamere seasoning. Now spread 1/3 of the almond meal/nutritional yeast blend evenly over squash. Add two more layers just like this one. Dot the top with butter before baking.

Bake in a preheated oven for 1 hour. Serve immediately.