Walking through a farmer’s market on the weekend is so peaceful and relaxing. I love the mid-summers’ bounty of vegetables and fruits!  Here’s a super easy, nutrient-packed and flavorful casserole to feed the masses or just your hungry few.

Prep time: 10 minutes

Cook time: 40-60 minutes

Makes a large 15″ x 10″ casserole


  • 1 medium white or yellow onion, sliced into 1/4″ rings
  • 3 medium size patty pan squash, sliced into 1/4″ pieces
  • 1 medium size zucchini, sliced into 1/4″ rounds
  • 2 large Yukon gold potatoes, or 5 fingerlings, sliced 1/4″ thick
  • 1 large heirloom tomato or 3 plum tomatoes
  • 2 tsp. garlic powder
  • 1 Tbls. fresh thyme or if using dried, double it
  • 2 tsp. sage
  • 3 Tbls. nutritional yeast
  • Salt and pepper


Ok, you ready to have some layering fun?

  1. Heat your oven to 350 F.
  2. Rub a little oil in your casserole dish.
  3. Starting with the potato slices, cover the bottom of the casserole dish and sprinkle a little S/P on them.
  4. Next layer the squash rounds in whatever manner you’d like!
  5. Sprinkle with the other seasonings.
  6. Onion slices are the next layer and then begin the layers again with any leftover veggies.
  7. Final layer are the tomatoes, the nutritional yeast and more seasonings.
  8. Cover tightly with aluminum foil and bake for 30-35 minutes.
  9. Uncover casserole and continue baking for another 15-20 minutes.

If you’d like a crispy topping to the casserole, sprinkle on some Panko bread crumbs mixed with nutritional yeast and put under the broiler for a few minutes…keep an eye on it so it won’t burn.