Baked Zucchini and Squash Casserole

Preheat oven to 425 degrees Fahrenheit on convection bake setting.

Thinly slice 5 zucchini squashes and 4 yellow squashes.

Spray an 8x11 or similar casserole dish with coconut or avocado oil spray.

Start layering the squash slices in the dish, beginning with zucchini, then alternate with yellow squash, and sprinkle Italian seasoning between each layer.

If desired, add any pre-cooked meat between the squash layers for extra protein.

Bake the layered squash casserole for 40 minutes at 425 degrees Fahrenheit.

While the casserole is baking, broil mini pearl tomatoes on high for 12 minutes.

After 40 minutes, drizzle with roasted red pepper sauce or any marinara sauce, and return to the oven for another 15 minutes or until the squash is tender.

For the last 8 minutes, set the oven to high broil to char the top, and optionally add cheese if desired.

Once removed from the oven, add the broiled tomatoes and any additional proteins or vegetables like ground chicken or green beans to individual servings.