Zucchini, Potato and Parmigiano-Reggiano Cheese Bake

“The Parmigiano-Reggiano adds a great 
twist for a vegetable side dish!”


INGREDIENTS:
2 zucchinis, thinly sliced rounds
1 yellow squash, thinly sliced rounds
2 potatoes, thinly sliced rounds
5 Roma tomatoes, thinly sliced (these tend to have less seeds)
2 teaspoons olive oil
1 onion, cut in half then thinly sliced
3 garlic cloves, crushed then chopped
1 cup Parmigiano-Reggiano cheese, grated
1/2 teaspoon fresh thyme, chopped
2 leaves fresh basil, chopped
Salt and pepper to taste

PREPARATION:
Preheat oven to 375 degrees F

1.      Slice all vegetables.

2.      In a skillet, sauté onion in olive oil until it softens.

3.      Add garlic, thyme and basil.  Sauté for about 1 minute longer.  Remove from heat.

4.      Layer 1/2 of the veggies in a glass baking dish.  Lightly salt and pepper to taste.  Spoon the onion and garlic mixture over the veggies.  Sprinkle 1/2 cup of the Parmigiano-Reggiano cheese over the mixture.

5.      Repeat a second layer with the remaining veggies and cheese.

6.      Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for another 10-15 until cheese is bubbly and brown.

7.      Serve and enjoy!



Tip:  Spray the foil with non-stick cooking spray and it won’t stick to the cheese.

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