It's Time To Get Fat. Real Fat!

Cheesy Summer Vegetable Bake

Add a savory depth of flavor to your next pan of roasted veggies by using our Goose Fat in this Cheesy Summer Vegetable Bake. Topped with oregano and grass-fed cheddar cheese, these thinly sliced veggies are bursting with flavor after a quick roast in the oven. The Goose Fat mixes with the herbs and juices from the vegetables to create a delicious sauce at the bottom. Serve it topped with fresh chopped basil for a bright and fresh side dish.

Make this Whole30 by leaving out the cheese. This recipe works great with all of our Poultry Fats as well as our Ghees. 

INGREDIENTS

  • ¼ cup melted Fatworks Goose Fat
  • 6 medium to large tomatoes
  • 5 large zucchini or summer squash
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • 4 ounces grass-fed cheddar cheese
  • Optional for garnish:
  • Chopped fresh basil
Prep time: 30 minutes
Cook time: 30 minutes
Servings: 6 servings, as a side dish
Fat: Duck Fat, Ghee, Goose Fat, Schmaltz (Chicken Fat)
Tags: Gluten Free, Paleo Friendly, Whole30

DIRECTIONS

STEP 1

Preheat the oven to 375F.

STEP 2

Add the melted Goose Fat to a 9x13 baking dish and spread it to cover the bottom.

STEP 3

Slice the tomatoes and squash into ¼” slices. Layer them into the pan, alternating between the different vegetables to create a rainbow effect. Sprinkle the oregano, garlic salt, and black pepper over the top of the vegetables. Shred the cheddar cheese and sprinkle it evenly over the top. 

STEP 4

Bake for 30 minutes, or until the vegetables have softened and the cheese begins to turn golden brown. Rest for 10 minutes before serving with chopped basil.