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 easy cheesy summer vegetable bake recipe. 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 this cheese vegetable bake 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. 


    • 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



Preheat the oven to 375F.


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


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. 


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.