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Summer Vegetable Parmesan Bake


I have been looking for a recipe to this dish I tried a while back at a gathering & wasn't having much success.  It was a wonderful summer vegetable dish!  It had sliced squash, zucchini, tomatoes, & potatoes layered in this casserole, topped with parmesan cheese, & that might have been all it was, but I felt it might have had something in it.  I had kind of given up on finding the exact recipe, but then something wonderful happened.  I was recently eating at one of my favorite restaurants, called Tucanos, for my birthday & they serve similar grilled vegetables with parmesan cheese as part of their churrasco (meat dinner service.)  The server told us it was flavored with Italian dressing & parmesan cheese.  I was like, "Perfect!"  So I went home & made this vegetable bake that turned out quite nicely.  The colors are vibrant & it's delicious to eat!


Summer Vegetable Parmesan Bake
Recipe adapted from Budget Bytes by: Amber (Dessert Now, Dinner Later!)
  • Olive Oil
  • 1/2 medium white onion, small diced
  • 1 tsp garlic
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium red potato
  • 2 roma tomatoes
  • 4 Tbsp Light Italian Dressing
  • 1 cup parmesan cheese
  • Salt & Pepper
  1. Preheat oven to 400*F.  In a saute pan, heat a small amount of oil over medium heat.  Add onion & garlic & cook for 5 minutes or until softened.
  2. Grease a 9x9 square baking dish & spread the softened onions across the bottom.
  3. Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline.  Layer alternately in the pan on top of the onions.  
  4. Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
  5. Cover with foil & bake for 30 minutes.  Remove from oven, take off the foil & sprinkle the parmesan cheese over the top.  Bake uncovered for an additional 15-20 minutes or until the cheese browns.




I have been looking for a recipe to this dish I tried a while back at a gathering & wasn't having much success.  It was a wonderful summer vegetable dish!  It had sliced squash, zucchini, tomatoes, & potatoes layered in this casserole, topped with parmesan cheese, & that might have been all it was, but I felt it might have had something in it.  I had kind of given up on finding the exact recipe, but then something wonderful happened.  I was recently eating at one of my favorite restaurants, called Tucanos, for my birthday & they serve similar grilled vegetables with parmesan cheese as part of their churrasco (meat dinner service.)  The server told us it was flavored with Italian dressing & parmesan cheese.  I was like, "Perfect!"  So I went home & made this vegetable bake that turned out quite nicely.  The colors are vibrant & it's delicious to eat!


Summer Vegetable Parmesan Bake
Recipe adapted from Budget Bytes by: Amber (Dessert Now, Dinner Later!)
  • Olive Oil
  • 1/2 medium white onion, small diced
  • 1 tsp garlic
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium red potato
  • 2 roma tomatoes
  • 4 Tbsp Light Italian Dressing
  • 1 cup parmesan cheese
  • Salt & Pepper
  1. Preheat oven to 400*F.  In a saute pan, heat a small amount of oil over medium heat.  Add onion & garlic & cook for 5 minutes or until softened.
  2. Grease a 9x9 square baking dish & spread the softened onions across the bottom.
  3. Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline.  Layer alternately in the pan on top of the onions.  
  4. Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
  5. Cover with foil & bake for 30 minutes.  Remove from oven, take off the foil & sprinkle the parmesan cheese over the top.  Bake uncovered for an additional 15-20 minutes or until the cheese browns.



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