Garden Veggies
Well here we are again in zucchini tomato season. I first posted this recipe about five years ago here.
I make it several times each year during the height of the season. It’s a tasty stick to your ribs meal.
This time I layered the following items twice in a greased casserole dish.
- sliced potatoes
- sliced zucchini
- sliced onions
- sliced tomatoes (or chopped)
- shredded mozzarella cheese
- fresh chopped basil
- salt and pepper to taste
Bake covered at 375 degress for 45 minutes. Remove cover and bake for another 10-15 minutes or until the potatoes are soft or easily pierced with a fork.
You can leave out the potatoes if you wish to make it more of a side dish. Eggplant and peppers would be a nice addition. It’s a simple way to use up your garden produce and the leftovers are great!