Zucchini, Sweet Potato, and Tomato Bake

Zucchini Sweet Potato Tomato Bake.jpg.jpeg
Zucchini Sweet Potato Tomato Bake

Once upon a time I planted some of that yellow summer squash.  I also planted zucchini, but never grew any.  Why?  Because the summer squash is a garden hog and just keeps growing and spreading and yes, murdering zucchini.  Sad, but true.  So at the end of last year, my husband paid someone to clear out our garden.  Apparently, they did such a good job I do not have any yellow squash.  I planted some in another place in the garden, far, far away from its nemesis, zucchini.

Lo and behold, I grew some seriously ginormous zucchinis.  The only recipe I had tried them in previously was zucchini bread and I hated it.  I have made many recipes with yellow squash instead of zucchini, but somehow this professional recipe saver cannot find them.  I thought maybe I hid them on Pinterest, but no.  However, I was able to find some new recipes.  I didn’t have any of the correct ingredients, so I improvised.

Zucchini, Sweet Potato, and Tomato Bake


  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced sun-dried tomatoes (optional, but it is pretty)
  • 3 cups sliced zucchini (from one large or 2 medium-sized yellow or green summer squash)
  • 2 sweet potatoes
  • 2 beefsteak tomatoes
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • salt
  • freshly ground black pepper
  • 2 large eggs
  • 1/3 cup light sour cream
  • 1 cup crumbled farmers cheese (you can use feta, but it is far more salty)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated Parmesan cheese
  • salt
  • freshly ground black pepper


Preheat oven to 375 degrees F.

In a small skillet, heat the oil over low heat and add the garlic, sun-dried tomatoes, if using, and the thyme.  Just heat it and let it steep a few minutes while you cut the vegetables.

Wash the outside of the zucchini (or squash) and slice as thinly as possible.  I use a mandolin.  Peel the sweet potatoes and slice them thinly also.  Likewise with the tomatoes.  Season the vegetables with salt and pepper, then toss with the infused oil.  I just use my hands.  It is not necessary to go crazy here because once you pour the cheese mixture on everything will get seasoned.

Arrange the slices in a square baking dish.  You can either layer them flat or arrange them standing on end, alternating different colors (see photo).


In a small bowl, lightly beat the eggs, then stir in sour cream, farmers cheese, and lemon juice.  Season with salt and pepper.  Pour evenly over the vegetables, then bake for 30 minutes.  Sprinkle with Parmesan cheese and bake until set and slightly browned, another 10 minutes or so.

Serves 6-8.

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