Zucchini, Pattypan Squash, and Tomato Bake

Zucchini, Pattypan Squash, and Tomato Bake

Another glorious seasonal recipe featuring zucchini, pattypan squash and tomato. My favourite types of recipes are the ones you can assemble quickly and let the oven do the rest of the work by bringing out all the flavours. This is one of those recipes! Pattypan Squash is very similar to zucchini in that it is fully edible – skin and seeds included. The taste between the two varies slightly; the pattypan is just as delicate, yet slightly sweeter and smoother than zucchini. And of course, we cannot overlook the smoked paprika cashew sauce. It is the perfect creamy addition to this seasonal veggie dish.


Zucchini, Pattypan Squash, and Tomato Bake 


  • 1 medium zucchini 
  • 1 large tomato  
  • 1 small pattypan squash 
  • 3/4 cup marinara sauce (1/4 cup + 1/2 cup) 
  • 1 tablespoon avocado oil 
  • 1 teaspoon oregano  
  • 1 medium onion 
  • 1 teaspoon dried basil (can substitute with finely minced fresh basil) 
  • pinch of salt and black pepper 

Smoked Paprika Cashew Sauce: 

  • 1/2 cup cashews  
  • 1/3 cup nutritional yeast 
  • 1 clove of garlic  
  • juice of one lemon 
  • 1/4 – 1/3 cup water 
  • 1-2 tablespoons of raw or roasted pine nuts (optional) 
  • 1/2 teaspoon smoked paprika  
  • pinch of salt and black pepper 


  1. Preheat oven to 350 degrees Fahrenheit 
  2. Slice the vegetables: the zucchini, tomato and pattypan squash should be around 1/4 to 1/2 inch thick. The onion can be around 1/8 to 1/4 inch thick 
  3. Once sliced, transfer them to a mixing bowl and add the avocado oil along with the seasoning, mix evenly with hands or large spoon 
  4. Pour 1/4 cup of marinara on the bottom of a loaf pan, spread evenly 
  5. Arrange the zucchini, pattypan squash, onion and tomato on top of the marinara sauce so that they are tightly packed against each other. Distribute the remaining 1/2 cup of marinara on top of the vegetables 
  6. Cook for 35 minutes 
  7. While the vegetables are cooking, make the cashew sauce: add all ingredients into a high speed blender and blend until smooth 
  8. When the vegetables are done, take them out of the oven and pour the cashew sauce on top 
  9. Place back into the oven for an additional 10 minutes 

Notes: Gluten-free, dairy-free, vegan 

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