Tomato, Potatoe,Zucchini, Summer Squash “Casserole”

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Tomato-Potato-Zuchinni-Summer Squash “Casserole”

Ingredients

1 Tablespoon of olive oil

1 medium onion

2 cloves of garlic

1 medium zucchini

1 medium Summer(yellow) Squash

1 large potato

1 large tomato

1 teaspoon dried tyme

1 teaspoon fresh rosemary (chopped)

Salt and Pepper to taste

1 cup shredded Italian cheese

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STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

before

Before baking

after

After baking & with cheese!

I thought this was one of the best things I’ve ever made! I could have eaten the whole pan myself. And it’s relativly healthy. I mean sure white poatoes are super starchy for you and cheese is well, cheese- but I could think of a lot worse things to eat than this! 🙂 Super easy and super delicious- those make for the best meals!

Enjoy!

xoxo

-G

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73 thoughts on “Tomato, Potatoe,Zucchini, Summer Squash “Casserole””

    • Hmmm- that hasn’t happened to be but I did you hard tomatoes- like to eat any other way they should have ripened more and I also didn’t cook the onions down to mush, just till they started to soften. Hopefully it works for you!! Let me know how it turns out! 🙂

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  3. I am going to go Greek with this and add some lemon and feta (healthier choice) and sweet potato!!! Instead of rosemary I’ll use Greek spices! Dip in tzaziki sauce!!! Yummy cannot wait! Thanks for the idea!

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    • Oooh, I bet sweet potato would be even better. I am making this tonight. Bought vidalia onions instead of regular. Not putting the tomatoes in (allergic), so maybe it won’t get soggy.

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  5. Pingback: Weekly Menu: Week 25 (6/17/13-6/21/13) | 52 Menus | 52 Weeks

  7. I made this last night and it was perfectly wonderful. Maybe the sogginess comes from cutting the tomato too thick. I cut all my veggies at about 1/8 inch disks. I also tend to go a little heavy on garlic, but it was perfect! My cheeses were old, so I just sprinkled with some grated parm.

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  8. G, This is excellent! My daughter and granddaughter just about devoured the whole thing! I’m making this to bring to a Fourth of July cookout. Thanks so much!
    Bev J.

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  9. habe made this before so this time used leeks in stead of onions …a great vegetarian dish …unless you add bacon as I sometimes do to make it a one dish meal …

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  11. That looks great! I’ve made something similar to it before, but yours looks simpler. The only thing is I hate turning on the oven in 100+degree weather. Wonder if you could put it together and freeze for the fall. That would be a nice way to use up garden veggies and have it later on.

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  12. Tried this recipe and it was not good. 30 minutes cooking time is not enough at 400 to cook the potatoes and zucchini even with 20 minutes more. It was tasteless and tough. I would recommend increasing the cooking time considerably…adding sharp cheddar and parm cheese for taste plus sprinkle with olive oil to moisten the veggies.

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    • Seriously this recipe messed up my whole dinner. I timed everything based on this recipe and it took more than another 45 minutes to cook it and all my other dishes got cold and curdled while waiting on it. Even after 45 minutes more, the potatoes still were not cooked and everything else was soggy. I cut them all just like the picture with a mandolin. Don’t waste your time and money.

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    • Hi Annie,

      Thanks for checking out my blog! My mom has made this with the eggplant and it was really good! I’ve seen some other comments on here that others have tried it and it turned out! 🙂

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  14. I did this with the sweet potato idea, and used what I had for cheese and spices, which was parmesan by Kraft, Mrs. Dash, and summer savory mixed with the cheese. It was not soggy for me, but dry, so the second time, I mixed it all up in a covered casserole, and it was still absolutely beautiful and got lots of compliments at a pot-luck supper. This time, the texture was neither dry nor soggy – just like Goldilocks – just right!

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  16. I made this and it was delicious! It is especially wonderful as we are harvesting all those veggies from our own garden! Thank you for sharing!

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  17. Soggy is good!! There is a lot of water in the squash, zuchinni, and tomato. But if you don’t care for it, you could try some flavoured bread crumbs on the bottom of the pan, in and around the vegies and on top.

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  18. Pingback: Tomato, Potato, Zucchini Summer Squash Casserole - Food For The Holidays

  20. PS: To make sure the tomatoes did not make it soggy, I ran a hard stream of water over them after I sliced them. This removed the seeds and that gel.

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  21. It went fast at the picnic! It came out great but I had to cook it longer than thirty minutes, but my oven is slow. Also, I added a touch of water to the bottom when I increased the cooking time. That evaporated–it was excellent. Thank you for this recipe!

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  23. Pingback: Tomato, Potatoe,Zucchini, Summer Squash “Casserole” | Weight Loss the Fastest

  25. I just tried it – sort of like the Greek variation above but only seasoned with thyme. I get a fresh farm box every week and wasn’t sure how to use the squash. This way I used a little of everything and it was delicious served with a hot sausage. Thanks!

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  27. My daughter in Florida told me about this recipe
    and just found it
    It will be an extra on my huge Thanksgiving table
    One that could be your grandmother
    and considered a good cook
    has found something new.
    Thank you….

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  28. I was at a summer bbq where the host made this for his going away party and I have been thinking about this ever since! I think it was basically exactly the same method except he used herbs de provence as the dried herb and it was amazing. I’m so excited to try it for myself finally.

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  29. I’ve made this dish twice and it’s a big hit (even with the 9 year old).
    I may add some eggplant next time….have you ever tried this?

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    • Hi Sallyanne! Thank you SO much for checking out the blog! And I’m so glad this recipe has turned out well for you and is a great way to get the kids to eat veggies 🙂

      I had added eggplant to this and it turned out great. Very delicious. I’ve heard from other readers too that their eggplant version was equally delicious!

      Hope yours turns out too! Have a great day 🙂

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    • Hi Pamela! So happy this was a big hit for you! Good for you for making a conscious effort to eat healthier. It is hard sometimes! Feel free to take a look at some of the other recipes on here, I try to post healthy(ish) recipes frequently! 🙂 Thanks for checking out my blog!

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    • Hello Edwina! Thank you so much for checking out the blog! And I’m so happy you tried this and liked it! Sorry I don’t have that readily available on the site, but after plugging in the ingredients into a recipe calorie counter (like caloriecount.com) I would estimate it’s about 100 calories per serving. Chocked full of yummy veggies 🙂 Hope that helps! Thanks!

      Georgina

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  36. This is so delicious! I did not have tomatoes, Rosemary, or thyme but it was still very good! I could have eaten the whole pan! I also only used mozzarella cheese but it browned up nicely. Definitely adding this to the rotation.

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  38. I made this tonight for the first time and it was delicious. I wanted to share something I tried that somebody said about this recipe from another site so the dish isn’t soggy. He said to put some salt on the potatoes, squash and zuchhini for about 10 minutes to help draw out the moisture. I added some salt and mixed the vegetables together and put them in a strainer and let them drain. I did it for about 20 minutes. I put the sliced tomatoes in a strainer and let them drain for 20 minutes, no salt added. I assembled as recipe called for. Turned out great!

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    • Hi Tracy! Thank so much for checking out the blog and for sharing your experience with the recipe!! I love to hear from readers like you 🙂 And WOW what a good idea. I have heard of this trick and have used it for eggplant before but never even considered for this one. Thanks for sharing!

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    • Hi Karen! Thanks for visiting Eat Laugh Craft! I don’t have any issues with that any of the times I’ve made it. I think because it doesn’t matter too much if the squash gets “more done”. I hope it works out good for you! Come back and let us know if you liked it 🙂 Have a great week!

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  40. I love this! I’ve added eggplant as well as mushrooms (although I’m sure you can add other veggies too) & my family loves it. It’s been a big hit this holiday! I’ve made it several times and it gets better and better each time!

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