Summer Zucchini Bake

 Have a few extra zucchini and yellow squash laying around, like I do?  Not quite sure what to do with it except maybe pour a cup of sugar on it and make Zucchini bread?!  I'm kidding.  I love Zucchini Bread!  I was on Pinterest the other day and saw some good recipes using summer squash but it was loading with cheese and butter.  I started brain storming about how I could make something like it without the butter and cheese and came up with this. It was a HIT!  Its very easy to throw together!

Summer Zucchini Bake

2-3 medium sized zucchini, sliced

1 yellow crookneck squash (any yellow squash will work), sliced

1/2 red onion, slices separated

5 garlic cloves, minced

2 tablespoons grapeseed oil

2 teaspoons basil

2 teaspoons oregano

1/2 teaspoon salt

5 tomatoes, sliced

1-2 cups bread crumbs

1 tablespoon coconut oil or grapeseed oil

Spray the bottom of a large cake pan.  I use an old roaster pan.  Layer the sliced zucchini, yellow squash, zucchini.  Drizzle the 2 Tablespoon grapeseed oil over the zucchini and yellow squash.  Sprinkle with herbs and salt.  Next, layer the separated sliced red onion, minced garlic with tomato slices on top.  In a food processor, process the bread crumbs and coconut oil.  Sprinkle that over the top of the tomatoes and Bake at 350 for 30 minutes.  Uncover and cook an additional 10 minutes.  You could also broil it on low for about 3-5 minutes or until the bread crumbs are nice and toasty after baking it for 30 minutes.