Zucchini-Potato Casserole


This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.

Charred Eggplant with Miso Dressing
Photo: Photo: Iain Bagwell
Hands On Time:
35 mins
Total Time:
1 hrs 50 mins
6 to 8 servings


  • 2 tablespoons butter

  • 2 medium-size sweet onions, chopped

  • Vegetable cooking spray

  • 1 medium-size Yukon gold potato, sliced

  • 1 medium-size zucchini, sliced

  • 4 plum tomatoes, sliced

  • 1 1/2 teaspoons kosher salt

  • 3/4 teaspoon freshly ground black pepper

  • 2 tablespoons butter, melted

  • 1/3 cup freshly grated Parmesan cheese


  1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

  2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.

  3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

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