Italian Summer Squash Bake
1 mediumzucchini, diced or sliced
2 mediumyellow squash, diced or sliced
1 can(s)petite diced tomatoes (or some fresh tomatoes if you have some, just cut them up)
1/2 to 3/4 cvegetable broth (may need more to keep veggies from sticking to pan)
1 to 2 Tbspitalian seasoning (season to taste)
1/4 tspgarlic powder
2 Tbspnutritional yeast
1/2 pkgsaltine crackers (half of one sleeve)
3 to 4 Tbspvegan parmesan flavored cheese alternative
1/2 mediumonion, chopped
How to Make Italian Summer Squash Bake
- Preheat oven to 350. Spray a 2 quart oven-proof baking dish with nonstick spray. Heat vegetable broth, squash, zucchini, and onion in a skillet on the stove until almost tender. Add tomatoes and seasonings and heat through.
- Transfer contents of skillet to baking dish. Crush the saltines and sprinkle on top of veggie mix. Top with vegan parmesan.
- Bake for 20 to 30 minutes.