A great summer dish that only takes minutes to assemble; then can be made the day before and refrigerated. Perfect for a weeknight supper paired with something from the crock pot or the grill to make dinner a breeze!
- Extra virgin olive oil
- 2-3 garlic cloves, finely minced
- 1 medium red or yellow onion, sliced
- 1 or 2 zucchini, sliced*
- 1 or 2 yellow summer squash, sliced*
- 1 large baking potato, sliced **
- 1 large beefsteak tomato
- 1 tsp dried or 1 tbsp fresh minced thyme
- 1/2 tsp dried or 1-1/2 tsp fresh minced rosemary
- 1/2 tsp dried or 1-1/2 tsp fresh minced basil
- Sea salt and fresh ground pepper to taste
- 1/2 – 1 cup finely shredded Parmesan, Asiago or Romano cheese (amount varied by taste preference, omit for Paleo)
* When picking out your zucchini and squash, try to find “wide” ones. Remember that you’re going to be slicing and stacking this with the other vegetables so you want to try to have them as evenly sized as possible. If necessary, use the wider parts for this dish, and slice and freeze the narrower parts to have on hand for other dishes or your homemade marinara sauce.
** For Paleo, substitute sweet potato. To prep, either slice thinner than other vegetables to accommodate different cooking temp, or microwave for 2 minutes to par cook before slicing.
STEP 1: Preheat the oven to 400 degrees.
STEP 2: Thinly slice the rest of the vegetables. Slice them to the same thickness, for presentation and even cooking. I prefer to use a mandolin for this, but you can use a food processor or simply slice by hand as well.
STEP 3: On a cutting board or clean counter space, layout the slices of potato, then top with onion, zucchini, squash and tomato.
Spray the inside of an 8″×8″ square baking dish, 9″ round baking dish or two loaf pans with olive oil. I prefer to use an oil sprayer
rather than non-stick spray. No hidden chemicals, or propellant and no cans to throw away. You can also put some oil on a paper towel and wipe out the pan with it (save it start the grill or add to the compost pile).
STEP 5: Place the thinly sliced vegetable “stacks” in the baking dish vertically. Crumble the minced garlic over the stacks and drizzle lightly (or spray) with olive oil. Sprinkle with salt, pepper, thyme, rosemary and basil.
STEP 6: Cover the dish with foil and bake for 30 minutes. Remove the foil, be very careful with the steam, top with cheese and bake for another 15-20 minutes or until golden brown.
STEP 7: Serve to your very impressed family and friends, then sit and enjoy your restaurant quality meal with one dish clean up! 🙂