Tuesday, September 17, 2019

End of Summer Veggie Casserole



It's hard to believe that Fall 2019 begins next Monday. Truth be told, I'm not entirely unhappy to put summer behind me. Who doesn't love the change of seasons and all that each one brings? From makeup to clothes to food -- it's all new! But for today, I'm sharing one last nod to summer with an amazingly delicious zucchini, tomato and potato casserole that is both easy and delish!


Ingredients
  • 2 tablespoons butter
  • 2 onions - chopped
  • 1 potatoes - sliced
  • 1 zucchini - sliced
  • 4 tomatoes - sliced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter - melted
  • 3 cups freshly grated Parmesan cheese

Directions

  1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat
  2. Add onions, and sauté until tender and onions begin to caramelize.
  3. Spoon onions into a 10-inch quiche dish coated with cooking spray.
  4. Toss together potatoes and next 4 ingredients.
  5. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly.
  6. Drizzle with 2 Tbsp. melted butter and cover with aluminum foil.

Bake at 375° for 30 minutes. Remove foil, and sprinkle with Parmesan cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving. Happy Eating To You!

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