Zucchini-Potato Casserole

Zucchini-Potato Casserole
Zucchini-Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter $

  • 2

    medium-size sweet onions, chopped $

  • Vegetable cooking spray $

  • 1

    medium-size Yukon gold potato, sliced

  • 1

    medium-size zucchini, sliced

  • 4

    plum tomatoes, sliced $

  • 1 1/2

    teaspoons kosher salt

  • 3/4

    teaspoon freshly ground black pepper $

  • 2

    tablespoons butter, melted $

  • 1/3

    cup freshly grated Parmesan cheese $

Directions

1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize. 2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil. 3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

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