I had a hankering for a veggie casserole but I didn't want to go with the usual heavy cream or cheese sauce. The idea of layering the vegetables like lasagna made me think of a healthier version of the traditional casserole. I was a little concerned about all the liquid that the veggies would release so I choose to layer thinly sliced potatoes on the bottom in hopes that it would absorb the liquid so I wouldn't end up with a watery casserole.
What I came up with was a light and flavorful stack of vegetables that had a creamy potato bottom with a crusty top that tasted like roasted stuffed tomatoes. The casserole cut easily into squares and came out of the pan beautifully. The potato crust absorbed all the moisture that the vegetables gave out which allowed the vegetables to meld together into a one inch short stack that was packed with flavor.
I found the short stack to have just the right amount of each item. But if you prefer a thicker stack place the ingredients in a smaller casserole dish (8X8) or double the vegetables for a (9X13).
I chose feta cheese for its creamy tang and parmesan cheese for its sharp saltiness. The cheese blend worked well adding just enough punch to compliment the vegetables without overpowering it.
LAYERED POTATO and VEGETABLE CASSEROLE
4 med. potatoes, thinly sliced
½ pound fresh baby spinach
1 large onion, sliced thin
2 cloves garlic, minced
2 med. zucchini, sliced into long strips
2 med summer squash, sliced into long strips
2 large tomatoes, sliced into circles
1 cup feta cheese, crumbled
½ cup bread crumbs
¼ cup parmesan cheese, grated
Salt & pepper
Cook onions and garlic over med-low heat with about 2 Tbsp. olive oil until soft and caramelized to a golden brown.
Lightly oil the bottom of a 9 X 13” casserole with olive oil. Layer the potatoes slightly overlapping in the bottom of the dish; season potatoes with salt and pepper and top with spinach.
Place the caramelized onions over the spinach.
Then layer the zucchini and squash.
Top with the tomatoes and sprinkle on the feta cheese, bread crumbs and parmesan cheese. Drizzle with olive oil and Bake in a 400 degree oven for 30 – 40 minutes or until the tomato topping is golden brown.