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Tomato, Potato, Zucchini Casserole

Tomato, Potato, Zucchini Casserole

Tomato, Potato, Zucchini Casserole
Tomato, Potato, Zucchini Casserole
Tomato, Potato, Zucchini Casserole
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Tomato, Potato, Zucchini Casserole
Ingredients
  • 2 T. butter
  • 2 large, Vidalia onions, chopped
  • PAM
  • 1 large Yukon gold potato, sliced
  • 1 large fresh zucchini, sliced
  • 4-6 plum tomatoes, sliced
  • Kosher salt, fresh black pepper
  • 3 T. butter, melted
  • Freshly grated parmesan cheese
  • Extra virgin olive oil
  • Chopped fresh chives
Instructions
  1. Preheat oven 375.
  2. Melt 2 T. butter in skillet.
  3. Add onions and cook until tender and begins to caramelize.
  4. Spoon mixture into 10” quiche dish that has been sprayed with PAM.
  5. In a bowl, toss together the sliced potatoes, zucchini and tomatoes. Season with salt and pepper.
  6. Arrange the sliced veggies over the onions in quiche pan. Overlapping and alternating the potatoes, zucchini and tomatoes.
  7. Drizzle with the melted butter and some olive oil.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and sprinkle with cheese and bake another 30-40 minutes or until golden brown.
  10. Garnish with the chopped chives. Let stand 10 minutes before serving.
Notes
*****It is delicious warm or at room temperature.
 

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