When looking for new recipes, I always look for easy recipes! And this is a great recipe for an inexperienced cook, like me. I first made this for my husband a few years ago. It’s a sophisticated recipe that will impress anyone, including my hard to impress husband. This is a recipe that can be served with just about anything. Or it can be served alone. I served it alone with some bread and red wine (my favorite pairing with any food).
This dish starts with fresh, colorful vegetables! As you will see, each of these colors plays a big part in the finished product! And nothing is better for a summer dish than color!
Each of the vegetables will need to be sliced! This is a good recipe to practice your slicing and dicing skills. You will combine together the onions, yellow bell peppers, garlic and thyme in a separate bowl. Mix with your hands.
You will need to put olive oil on the bottom of your 9-inch baking pan. Then a layer of your sliced potatoes. Once the potatoes line the bottom of the pan, put about two-thirds of your pepper/onion mixture on top. Top with a sprinkle of olive oil.
Then place a layer of your sliced tomatoes over the pepper/onion mixture. Topped with a layer of your sliced zucchini. You will need another layer olive oil sprinkled over the zucchini. Season with salt and pepper.
Then put the rest of your pepper/onion mixture on top of the zucchini.
Followed by the final step. Add freshly grated Parmigiano-Reggiano cheese. If you can splurge on the cheese, it’s worth it. This goes in the oven for 40 minutes covered with foil. Then uncovered for another 20 minutes to get the browned top.
Cut and serve! Make sure you cut the servings to include all of the veggies, most importantly the potatoes on the bottom!
- 1 large Yukon Gold potatoes peeled and sliced 1/4 inch thick
- 1 Yellow Bell pepper thinly sliced
- 1/2 largel White Onion thinly sliced
- 2 Tomatoes sliced 1/4 inch thick
- 1 medium Zucchini sliced 1/4 inch thick
- 1 large Garlic clove minced
- 1/2 teaspoon Thyme
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Olive Oil
- Salt & Ground Black Pepper
- Preheat oven to 350 degrees
- Coat 9-inch baking dish with olive oil
- Place sliced potatoes on bottom of the dish, completely covering bottom
- Drizzle with olive oil and season with salt & pepper
- In a bowl, combine yellow bell pepper slices, onion slices, minced garlic and thyme, season with salt & pepper
- Place two-thirds of pepper/onion mixture over potatoes, drizzle with olive oil
- Place sliced tomatoes over top of pepper/onion mixture
- Then put sliced zucchini over tomatoes, drizzle with olive oil and season with salt & pepper
- Cover with remaining pepper/onion mixture
- Sprinkle grated cheese on top
- Cover with foil, bake for 40 minutes at 350 degrees
- Uncover casserole and bake for additional 20 minutes at 425 degrees
- Let stand for 10 minutes
- Serve warm
This recipe was adapted from the restaurant at Abruzzo's Sextantio hotel services centuries-old recipes. I found it on Food & Wine magazine. It's definitely a recipe that spans the generations!