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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Zucchini, Tomato, and Potato Casserole Recipe

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This recipe for Baked Zucchini, Tomato, and Potato Casserole is from A Potluck of Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch slices
1 large russet potato, peeled and thin sliced
4 large cloves garlic, peeled and sliced
1/2 cup loosely packed fresh basil leaves, shredded
freshly ground pepper
2 tablespoons freshly grated Parmesan cheese
Directions:
Directions:
1.Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly. Sprinkle with garlic slices and shredded basil. Season with pepper.
2.Preheat the oven to 400°F
3.Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Diabetic exchanges: 1 carbohydrate ( 1/2 bread/starch, 2 vegetable)

 

 

 

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