A summer day in casserole form
Our friends Dave and Marcelle introduced us to this summer favorite at dinner club years ago, and it's been a late-summer staple ever since! It makes a great side dish, but served with a salad and some crusty bread, it also makes a fantastic meatless entree!
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You Will Need
Place the potatoes in a large pot, fill with cold water, and bring to a boil. Cook potatoes until they are just tender. Drain and let cool. When potatoes are cool enough to handle, slice into 1/4"-thick rounds, removing the peels as you go.
Preheat the oven to 350°F and grease a 9x13" pan with non-stick cooking spray.
Scatter the onion rings evenly over the bottom of the pan. Top with potatoes; lightly season with salt and pepper. Next, add a layer of zucchini. Drizzle the zucchini layer with olive oil, and sprinkle with the seasoning blend of your choice. Top the zucchini with a layer of tomatoes; season with salt and pepper. Sprinkle the shredded cheese evenly over the top of the tomatoes.
Place the casserole in the oven and bake for 45 minutes, until all vegetables are tender. If the cheese begins to brown, lay a piece of aluminum foil over the top for the remainder of the baking time.