Baked Summer Squash, Potato, & Tomato Casserole

Ingredients

  • 2 tablespoons butter
  • 2 medium-size sweet onions, chopped
  • Vegetable cooking spray
  • 1 medium-size Yukon gold potato, sliced
  • 1 medium-size zucchini, sliced
  • 4 plum tomatoes, sliced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted
  • 1/3 cup freshly grated Parmesan cheese
Directions
1. Preheat oven to 375°.Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize. 2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil. 3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving. Photo: Southern Living For more tasty dishes, click on the image below: URLSmall

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