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Zucchini-Potato Casserole

Ingredients
  • 2 tablespoons butter
  • 2 medium-size sweet onions, chopped
  • Vegetable cooking spray
  • 1 medium-size potatoes, sliced
  • 1 medium-size zucchini, sliced
  • 4 small 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
Picture
Preparation
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.
Plow to Porch Organics, Inc.
718 Union Street, Santa Barbara, CA 93103

805-203-6222
mail@plowtoporch.com
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