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Thursday, July 25, 2013

Summer Squash and Zucchini Bake

I love summer veggies and was craving zucchini and squash. I put together this dish the other night and loved it. We had mashed potatoes with our meal and the glaze on this bake made for a delicious 'gravy.'


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


Preheat your oven's broiler and set oven rack to 6 inches below broiler. 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"). Slice onion into thicker, arched slices, lengthwise.

Add vegetables to oil and vinegar mixture tossing until evenly coated on all sides. You may need to do this in batches.

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. You can top with Parmesan cheese if you'd like, but the flavors don't need additional help.


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  3. For phase 3 FMD I use half the amount of oil and substitute the balsamic with any herb vinegar.

  4. First paleo meal. What a way to start! This was so good!!! Had it with a small steak. Yummers!