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50 mins

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!

Posted by luluthebaker Published See luluthebaker's 7 projects »
  • Step 1

    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.

  • Step 2

    Preheat the oven to 350°F and grease a 9x13" pan with non-stick cooking spray.

  • Step 3

    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.

  • Step 4

    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.



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