Zucchini-Potato Casserole

Name: Zucchini-Potato Casserole
Total time: 110 min
Ingredients: 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

4.0

(3)

3 Reviews

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

By

Marian Cooper Cairns

Updated on July 27, 2018

Charred Eggplant with Miso Dressing — Photo: Photo: Iain Bagwell

Hands On Time:

35 mins

Total Time:

1 hrs 50 mins

Yield:

6 to 8 servings

Ingredients

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

Directions

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.
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.
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.