This dish was made in an attempt to use up some of the vegetables I had around the house. My garden is slowing down, and I am trying to get the most out of my fresh vegetables before winter comes. The combination of potatoes with tomatoes and zucchini works really well together.
- 1 lb. red potatoes, sliced 1/4 inch thick
- 1/2 small onion, diced
- 1 tablespoon olive oil
- 3-4 Roma tomatoes, sliced 1/4 inch thick
- 1 small zucchini, sliced 1/4 inch thick
- 1/2 cup grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons fresh oregano, chopped, divided
- 2 tablespoons fresh thyme, chopped, divided
- salt and pepper
-Preheat the oven to 400 degreees.
-Heat the olive oil over medium heat, add the potatoes and onions, and season lightly with salt and pepper. Saute until the potatoes and the onions are soft, but not fully cooked, about 7-10 minutes.
-Transfer the potato-onion mixture to a baking dish (I used a glass pie dish), and sprinkle with 1/4 cup Parmigiano-Reggiano cheese and 1 tablespoon each of oregano and thyme.
-Layer the tomatoes and zucchini on top of the potatoes and onions, and season lightly with salt and pepper. Sprinkle the remaining cheese and herbs on top of the tomatoes and the zucchini.
-Bake until the zucchini and the tomatoes are soft, and the cheese is golden brown, about 20-25 minutes.
Notes: This is a very simple dish to prepare, and it tastes great. Make sure to season the vegetables lightly with salt because the cheese is very salty. Also, you must make sure to cook the potatoes before adding them to the dish because they will take much longer to cook than the tomatoes or the zucchini.