Tomato-Potato-Zuchinni-Summer Squash “Casserole”
Ingredients
1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED TYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED TYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE
Directions
STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and
mince the garlic. Sauté onions in a skillet with olive oil until
softened (roughy 5 minutes) then add the garlic until fragrant (about
1-2 minutes).
STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)
STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)
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