Notes: I really loved this, day of and as leftovers. Daniel and enjoyed it too. Was super easy and I bet you can wrap it in foil and cook it on the grill if you rather. Or maybe even enjoy bacon on it? I used the recipe more as a starting point and ad libbed with how much and which of everything I used (A few potatoes, 1 big zucchini, 1 large tomato, 1 onion, and added 4 T butter). Daniel wanted a little more cheese next time I make it.
from Budget Bytes
Serves: 6
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- to taste salt & pepper
- 1 cup shredded Italian cheese (used mozzarella and parmesan)
Instructions
- Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). ( skipped this and just sliced the onion and used it just like the other veggies and then shook garlic salt on top when all done. Easier and tasted good.)
- While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
- Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. (I skipped thyme as I don't always love it and used basil, could use rosemary maybe?)
- Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
