Fall! Perhaps my favorite season of all. Although I love summer and a heated pool and chilled margarita – there are few things I love less than a scented vanilla candle, pumpkin spice latte, and a warm delicious home cooked casserole dish.
This dish is inspired by the beginning of fall as we transition from zucchini and squash to acorn squash, spaghetti squash and the vegetables that are more associated with fall. I chose yellow, green and a grey squash for this dish as they all still remind me of beautiful summer and spring colors.
Now let’s get to cooking! First you need to chop the ends off of the squash before you begin slicing.
Then take a sharp knife and simply dice the zucchini into about half-inch cylinder-shaped cuts until you’ve used up the entirety of the veggie.
Secret addition (Not Shown) I diced up a fresh tomato grown in my boyfriend’s garden and used it in this recipe as well. The shapes are almost the exact same size and cooks up perfectly.
Next step is to spray your baking dish – I prefer to use clear dishes or dishes that are colored outside but in this instance, when your filling is colorful, it’s nice to have a clear dish that displays the colors of your veggies inside. I spray the pan with non-stick cooking spray and then circle the slices until you get to the middle where you can just layer and have fun with it. There isn’t a specific process for this – just what looks nice to you.
It’s ready! Now heat the oven to 375 degrees for around 30 minutes or so until cheese is melted and serve!