Maggie Monday: Tomato Potato Zucchini Summer Squash Casserole

Feast or famine. Fresh vegetables seem to run that way. When your tomatoes, cucumbers, peppers or zucchini come in you have to find creative ways to use them before they go bad. Here is Maggie with a delicious looking casserole…

We planted more zucchini plants than necessary this year. So, get ready for lots of zucchini recipes this summer! We pulled one of the vine today that was hidden under a leaf. I think it weighs at least 3 pounds. It is massive!

This comes from Delicious Recipes.com.

The prep for this dish takes some time- there is a lot of slicing, and you need to slice everything REALLY thin. Especially the potatoes. Arranging them in the dish was sort of fun. It reminded me of the scene from the Pixar movie Rattatouille, when Remy makes the amazing pan of Rattatouille that impresses the food critic. Lots of layers of thin veggies. Pretty!

This was pretty good. I am not sure I’ll make it again, however. Last year I posted my Potatoe Tomato Pie that is a similar dish, and I think the flavors were better, and I loved that hash brown crust.

However, this was a nice healthy little meal, if you’re up for all the work!

Tomato Potato Zucchini Summer Squash Casserole

What you need:

1 Tbs olive oil

1 medium onion

2 cloves garlic, minced

1 medium zucchini

1 medium summer (yellow) squash

1 large potato

1 large tomato

1 tsp dried thyme

1 tsp rosemary

salt and pepper to taste

1 cup shredded parmesan cheese

What you do:

Preheat oven to 400°.   Dice onion and mince garlic. Sautee onions in a skillet with olive oil until softened, about 5 minutes. Add garlic and cook another 2 minutes.

While the onion and garlic are sautéing, thinly slice the rest of the vegetables. Slice them into the same shape. You can use a mandolin, a food processor, or by hand, just try to cut them into the same thickness.

Spray the inside of an 8×8 square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, thyme and rosemary.

Cover the dish with foil and bake for 45 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown. (if there is a lot of water in the pan after you remove the foil, pour it off before adding the cheese)