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Spiced Summer Squash Bake

  • Author: Misfits Market


  • 1 large zucchini, thinly sliced and cut into half moons
  • 1 large yellow squash, thinly sliced and cut into half moons
  • 1 large eggplant, thinly sliced and cut into half moons
  • 1 large yellow onion, diced
  • 1 tablespoon avocado oil (or cooking oil of preference)
  • 2 garlic cloves, minced
  • 1 tablespoon harissa
  • 2 tablespoon smoked paprika
  • 1 tablespoon allspice
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 1/4 cup feta
  • 1 tablespoon parsley, chopped


  1. Preheat oven or grill to 400 degrees.
  2. Bring an oven safe skillet or cast iron pan to medium heat. Add oil and onions and cook for about 10-12 minutes, or until the onions begin to sweat.
  3. Add minced garlic, harissa, smoked paprika, allspice, cumin, cinnamon, and ginger. Stir until well combined. Season with salt and pepper to preference.
  4. Remove from heat, then layer the slices of zucchini, squash and eggplant into the pan.
  5. Transfer to the oven or grill and cook for 50-60 minutes or until thoroughly cooked.
  6. Garnish with crumbled feta and chopped parsley. Serve and enjoy!