Rustic Ratatouille Bake with Cashew Parmesan

With summer right around the corner, I thought it might be nice to start off this blog with an old favorite of mine. It’s the perfect way to use up extra summer squash you may have around the house, and the subtle cheesiness of the parmesan perfectly compliments bright and juicy hothouse tomatoes. Everything for this dish was picked up from my local farmer’s market!

I don’t know how I carried all of this home…

This bake is the perfect side to bring along for a Memorial Day BBQ, but can be made into a meal on its own when served with a cooked grain of your choice.



  • For the Bake:
    • 3 medium sized zucchini squash
    • 2 medium sized yellow squash
    • 4 hothouse or roma tomatoes
    • 2 yellow onions, diced finely
    • 5 cloves of garlic, minced (I am a garlic fiend, feel free to use less if you are not as much of a fan)
    • Olive oil
    • 3 TBS Herbs de Provence (substitute oregano if necessary)
    • A few sprigs of basil
    • Salt and Pepper
  • For the Cashew Parmesan (inspired by Minimalist Baker)
    • 1 cup cashews
    • 4 TBS nutritional yeast
    • 1/2 tsp garlic powder
    • 3/4 tsp sea salt


  1. Sauté onion in 2 TBS olive oil over medium heat for five or so minutes, until golden and soft. Add minced garlic and sauté 30 seconds more. Remove from heat and set aside.
  2. Chop each squash and tomato into small coins about 1/4 to 1/2 inch wide.*


*See disclaimer*

3. Lightly oil the bottom of a 9′ x 13′ glass Pyrex. Spread sautéd onion and garlic in dish, and top with fresh basil leaves.

Fresh basil is the EPITOME of a summer smell.

4. Now the fun part! Arrange your squash and tomatoes on top of this mixture (I choose the Monica Geller route, with “concentric circles”**). Sprinkle Herbs de Provence and drizzle an additional tablespoon or two of olive oil.


5. Preheat your oven to 350 degrees F. In a food processor, blend all ingredients for cashew parmesan. Sprinkle desired amount on top of squash/tomato mixture (I like a lot!).

6. Once oven is preheated, place tray on middle rack and bake for 20 minutes. Add additional sprigs of basil on top, and serve hot or cold.



*You’ll want to turn on some music during this part, as it’s a LOT of chopping. Chopping can be boring. I have been known to even put on Netflix during these moments. However, let’s pretend I am always “practicing mindfulness” instead, and paying attention to what I am doing wholeheartedly 🙂

** Yes I realize this isn’t really a “circle” but I couldn’t resist the Friends reference.

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