Monday, February 28, 2011

Layered Vegetable Casserole

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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
Olive oil
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.

12 comments:

  1. This sounds and looks amazing! I'm new to your site and I love it!

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  2. i love the sound of this casserole. what a great idea to use potatoes on the bottom to absorb the liquid. LOVE the veggies you used. thanks for sharing.
    hope you'll have a wonderful Friday

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  3. I made this for our Easter dinner yesterday and it was a HUGE success!! This dish may be showing up on our dinner table often. Thank you for a truly wonderful recipe!

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  4. Question please....it looks like the zucchini and squash were lightly grilled before adding----or is it just the lighting in the photo?

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    1. Yes, I lightly marked the zucchini and squash in my panini machine. However, I don't think it is necessary to make this dish. Truth is... I was planning on making another dish with the zucchini and squash and instead it became this casserole :)

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  5. Hey totally stole this recipee, loved it and i loved that you sauted the onions first, that was truly the game changer.....

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    1. LOL. I'm so happy to hear that you enjoyed this and that you now have a new family recipe!

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  6. I have loved this since the first time I have made it. Instead of regular potatoes, I use sweet potatoes and use sautéed onions and red peppers. Yum

    Everyone who has tried it loves it!!

    Thanks

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  7. Hi Virginia, Yum right back at you! Thanks for the suggestion. I will have to try sweet potatoes the next time I make this!

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  8. Hi Susan
    This looks amazing. Can't wait to try it! But one quick question, could you freeze it once cooked? Or would the veg become too soggy in the freezer?
    Karl

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    1. Hi Karl,
      Thanks for stopping by. I wouldn't recommend freezing this dish because of what you had stated; the potatoes and veggies will become water logged and soggy.
      Just make a half batch and enjoy it fresh!

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    2. Ok, thanks for getting back to me

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