Ingredients
- 1/2 pound Yukon Gold potatoes thinly sliced
- 1 bell pepper thinly sliced
- 1 onion thinly sliced
- 5 garlic cloves minced
- 1 teaspoon thyme
- 2 large tomatoes thinly sliced
- 2 zucchini thinly sliced
- 1 cup Parmigiano-Reggiano cheese
Directions
- Preheat the oven to 350°.
- Coat a 9x13 baking dish with olive oil.
- Spread the potatoes in the dish in an even layer; drizzle with oil, cheese and pepper.
- In a bowl, combine the bell pepper, onion, garlic and thyme and season with cheese and pepper.
- Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil.
- Top with the tomatoes and the zucchini; drizzle with oil and season with cheese and pepper.
- Cover with the remaining bell pepper mixture and sprinkle with the cheese.
- Cover the casserole with foil and bake for 50 minutes.
- Uncover the casserole, Increase the oven temperature to 400° and bake for 20 minutes
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Squash & Corn Casserole
Ingredients:
1½ lb yellow squash, thinly sliced
1½ lb zucchini, thinly sliced
¼ cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups corn
1½ cups shredded white cheddar cheese
½ cup sour cream
½ cup mayonnaise
2 eggs, lightly beaten
2 tsp pepper
1 tsp salt
1½ cups breadcrumbs, divided
1 cup grated parmesan cheese, divided
Instructions:
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
Add garlic and cook and additional 2 minutes. Remove from heat.
Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.
Spread mixture into prepared pan.
Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
Bake uncovered for 45 to 50 minutes.
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