Squash and Zucchini Bake

Marie DanielleRecipe DevelopmentLeave a Comment

It has been a depressing week. My arthritis in my hands has been acting up so I couldn’t cook or post. Cooking is my Zen and happy place and when I can’t I get really sad. Then on top of that, we experienced a loss in our family. I’ll never understand the lesson in losing a family member. You’ll always wish you had more time, more moments to cherish.

The person who passed wouldn’t want to see you not taking care of yourself. I think in times of mourning it is important to try and enjoy the little things no matter how small and do some self-care. So today, we went for a walk and then I made a simple healthy meal. Chopping was still too hard on my hands so for this recipe I used a mandolin to slice my veggies.

Ingredients:

  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 1 can petite diced tomatoes
  • Salt and pepper to taste
  • 2 tsp. parsley

Procedure:

  1. Pre-heat oven to 375*F.
  2. Grease the bottom of a ramekin or baking dish. Drain the tomatoes in colander and add to the bottom of the dish.
  3. Place squash and zucchini on top of tomatoes alternating them.
  4. Bake in the oven for 20-30 minutes until the veggies are soft.
  5. Add salt, pepper, and parsley.
  6. Enjoy!

My Conclusion:

I served this with some rotisserie chicken I got from the grocery store. If my hands had been better, I would have made some ground beef and added cheese to make a lasagna bake.

Peace and Blessings 😊

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