Name: Zucchini-Potato Casserole
Ingredients: 2 tbsp butter; 2 medium sweet onions, chopped; Vegetable cooking spray; 1 medium Yukon gold potato, sliced; 1 medium Witten’s zucchini, sliced; 4 small Witten’s tomatoes, sliced; 1 ½ tsp kosher salt; ¾ tsp freshly ground black pepper; 2 tbsp butter, melted; ⅓ cup freshly grated Parmesan cheese

2 tbsp butter

2 medium sweet onions, chopped

Vegetable cooking spray

1 medium Yukon gold potato, sliced

1 medium Witten’s zucchini, sliced

4 small Witten’s tomatoes, sliced

1 ½ tsp kosher salt

¾ tsp freshly ground black pepper

2 tbsp butter, melted

⅓ cup freshly grated Parmesan cheese

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.

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.

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.

Ingredients