Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Course Dinner, Side Dish
Variety Fav(s) Honey Gold®
Cook Type Oven
Dish Type Healthy
Season Fall, Summer
¼c.olive oil, divided
4clovesgarlic, finely chopped
Coarse salt and freshly ground pepper, to taste
24oz.Tasteful Selections® potatoes, halved
2mediumzucchini, cut into ¼-inch slices
3large plum tomatoes, sliced
½ c.fine dry breadcrumbs
⅓c.grated Parmesan cheese
1tbsp. fresh thyme leaves or ½ tsp. dried thyme
Preheat oven to 375-degrees. Lightly brush a 2-quart baking dish or casserole with oil. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots and garlic; sauté about 6 minutes, or until very tender. Spoon into baking dish; top with potatoes. Season well with salt and pepper.
Arrange the zucchini, yellow squash, and tomatoes alternately on top of potatoes, fitting them in tightly. Drizzle with two tablespoons oil; season with salt and pepper. Cover with foil; bake 45-50 minutes, or until potatoes are tender.
Mix remaining 1 tablespoon oil with the breadcrumbs and cheese; sprinkle over the vegetables. Bake uncovered about 15 minutes longer, or until golden and crisp. Sprinkle with thyme.
Test potato doneness with the tip of a paring knife, cutting down into the potato layer.
Make this a vegetarian entrée by sprinkling the potato layer with cheese—try some shredded smoked provolone or sprinkle in fresh mozzarella pearls.