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Zucchini-Potato Casserole

 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
  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.