Tomato-Potato-Zuchinni-Summer Squash “Casserole”

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If you have a garden full of zucchini (or summer squash or courgette or whatever you choose to call it…) you are probably looking for delicious ways to use it up. I came across some beautiful local organic yellow zucchini and knew I had to come up with something to really showcase the flavour and colour. Just look at that vibrant yellow!

I like to enjoy the natural subtle flavors of vegetables. I’m not all for frying or smothering with thick, rich sauces, but sometimes I want something a little more. This Summer Vegetable Tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme, and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It’s veggietastic.

Ingredients

1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED TYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE

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