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Squash Casserole with Lemon and Oregano

Dish Type: Sides


  • 3 tablespoons Canola Oil
  • 1 Red Onion, thinly sliced
  • 3 Garlic cloves, minced (We used Elephant Garlic from the market.)
  • 1/2 cup Dry White Wine
  • 1/2 cup Vegetable Stock or Broth
  • Fresh Oregano leaves from one large sprig, minced
  • Zest of one Lemon
  • 4 small Yellow Squash, cut into 1/4 inch slices
  • 2 medium Zucchini, cut into 1/4 inch slices
  • Salt & pepper, to taste
  • Crushed Red Pepper Flakes


Preheat the oven to 400 degrees. Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the onion with a few pinches of salt and a small pinch of crushed red pepper. Cook for about 10 minutes, stirring once in a while, so that it gets some nice dark caramelization. After the onion is nicely browned, spread it in a single layer in a 9×13 baking pan.

Add the rest of the oil and garlic to the pan. Once it’s fragrant (don’t let it burn), add the wine, vegetable broth, oregano, and lemon zest. Remove from heat and season with salt and pepper.

Lay the squash and zucchini nicely on top of the onion, pour the contents of the pan on top. Bake for about 45 minutes, until just starting to brown.

Adapted from The America’s Test Kitchen Family Cookbook.

Read the blog post where this recipe originally appeared: Vegetarian Squash Casserole Recipe

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