Parmesan Vegetable

 

Baked till soft and crisp with a creamy Parmesan topping of layered potatoes, zucchini, tomatoes, and squash. On the side of roasted meats, this dish is nutritious, colorful, and tasty!

 

Ingredients

Nonstick cooking spray

1 tablespoon olive oil

1 large yellow onion, small diced

2 garlic cloves, minced

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 medium baking potato, thinly sliced

2 medium Roma tomatoes, thinly sliced

Heaping 1/4 teaspoon Italian seasoning

Salt and freshly cracked pepper, to taste

1/4 cup shredded mozzarella cheese

2 Tablespoons freshly grated Parmesan

 

Directions

Heat the oven to 400°F. Coat a circular pie tin lightly with nonstick cooking spray. Place aside. Warm the olive oil in a medium saucepan. Sauté onion and garlic until tender and aromatic, about 5-7 minutes. Cover the bottom of the pan with the onion and garlic mixture. Distribute the cut veggies evenly on top, alternate as you go. When you've gone all the way around, keep layering to fill up the centrecenter until there is no more vacant area. Drizzle 1 tablespoon olive oil over the top and sprinkle with Italian seasoning, salt, and pepper. Cook for 30 minutes, covered with tinfoil. Discard the aluminum foil and top with the mozzarella and Parmesan.

 

Bring to the oven and bake for another 15 minutes, or until the cheese is golden brown.