Zucchini Casserole
from Tasty Kitchen
Ingredients:
2 cloves garlic, chopped
1 whole sweet onion, chopped
1 whole zucchini, sliced about 1/4-inch thick
1 whole yellow squash, sliced about 1/4-inch thick
4 whole medium red potatoes, sliced
4 whole tomatoes, sliced
salt and pepper
1 C cream
1 C grated Parmesan cheese
2 sprigs fresh basil, torn
In a medium pan, saute the chopped onion and garlic until soft, about 5 minutes. Once the onion and garlic are soft, place them in the bottom of a 9x13-inch pan. Top with the sliced zucchini, then the squash, potatoes, and finally the tomato slices. Sprinkle generously with salt and pepper. Place uncovered in a preheated 450 degree oven for 25-35 minutes. Test with a fork to make sure the potato slices are tender.
Take the casserole out of the oven and drizzle the cream on top of the veggies. Sprinkle the cheese and fresh basil over the top and return to the oven for 15 minutes. When done, the cream and cheese will bubble and melt. Let the casserole sit for a few minutes before serving.
****
Notes: I used two zucchini and two yellow squash and six potatoes. Also, I used mozzarella cheese. And I didn't have fresh basil, so I used dried basil.
Verdict: Phil called it potato bruschetta. Yummy potato bruschetta. Such a great side dish!! I served it with sliced honey-baked ham and garlic bread. (Ok, I didn't really serve garlic bread, but I wanted to... I forgot to buy bread. So we had frozen rolls that I (obviously) defrosted. Garlic bread would have been PERFECT!) I'm totally bummed that I forgot to take a picture... it looked so good!!!
This is the picture from the Tasty Kitchen website. Mine did not look exactly like this because of the dried basil and cheese substitutions...
No comments:
Post a Comment