REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Tomato, Potato, Zucchini Casserole
| Tomato, Potato, Zucchini Casserole | Print |
Recipe By: Alice Morrow
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
- Preheat oven 375.
- Melt 2 T. butter in skillet.
- Add onions and cook until tender and begins to caramelize.
- Spoon mixture into 10” quiche dish that has been sprayed with PAM.
- In a bowl, toss together the sliced potatoes, zucchini and tomatoes. Season with salt and pepper.
- Arrange the sliced veggies over the onions in quiche pan. Overlapping and alternating the potatoes, zucchini and tomatoes.
- Drizzle with the melted butter and some olive oil.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle with cheese and bake another 30-40 minutes or until golden brown.
- Garnish with the chopped chives. Let stand 10 minutes before serving.
Notes
*****It is delicious warm or at room temperature.
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