Recall Meatless May? I do. Quite clearly.
Ever since then I have been keeping my eyes open for really fun and inspiring vegetarian recipes and I found one in this month’s Whole Living (plus, after too few veggies while at Hershey, we needed to big veggie dish).
Baked Potato, Tomato & Zucchini Pesto Casserole Recipe
Inspired by/adapted from Whole Living Magazine
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 sweet onion, sliced
4 tablespoons pesto
2 medium organic tomatoes, sliced 1/4 inch thick
1 medium yellow or green zucchini, sliced 1/4 inch thick
3 red potatoes, sliced 1/4 inch thick
3 tablespoons freshly grated or shredded Parmesan
coarse salt and pepper, optional
ground black pepper, optional
Directions:
1. Heat the oven to 375 degrees. Heat the EVOO in over medium heat and then saute the onions for 5-6 minutes. Meanwhile, schmear 2 tablespoons of pesto over the bottom of a 12 inch casserole dish and cut up the potatoes, tomatoes and zucchini.
2. Scatter the onions over the pesto and then layer the potatoes, tomatoes and zucchini on top. Go crazy and create any pattern you like.
3. Brush the remaining 2 tablespoons of pesto on top, scatter the Parmesan on top and a few pinches of salt and pepper.
4. Cover with foil and bake for 30 minutes. Uncover and bake for 20 additional minutes. Feel free to scatter additional Parmesan on top – you deserve it!
A pictorial for your viewing pleasure: Scatter sauteed onions…
Layer the potatoes, tomatoes and zucchini and schmear on the pesto….
Douse Sprinkle with Parmesan…
and bake…then add more Parmesan. Who said that?
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 15 comments… read them below or add one }
Looks delicious and it’s pretty too!
Why thank you Miss in the Kitchen! If you were here, I would be happy to share…..except it is all gone. Off to bake a fresh one.
I love everything about this dish! We’ve been buying tomatoes, zucchini and potatoes and have been looking for new dishes to make with them. Yum the addition of pesto and parmesan is just what we like. And absolutely pretty! Great recipe. Simple, summery and yummy!
Just the kind of dish that’s fun to bring to the table with flourish. Simple to make, and great visual appeal. (And I just happen to have some homemade pesto in the fridge!)
I just made something similar a few weeks ago…a Vegetable Tian but with squash, lots of garlic mixed in with the onions and gruyere cheese. It was a huge hit in our house. I love your idea of adding pesto to it. I’ll definitely do that next time!
My husband has been obsessed with pesto lately and I am always looking beyond the usual peso-suspects:) Looks fantastic, and I don’t doubt that it’s delicious!
Such a pretty casserole
beautiful! i’ve still got zucchini to use, so this is perfect.
Beautiful vegetable casserole. Just back from vacation myself and I could use a slice of this!
oh wow, this sounds so good!! and it’s so pretty
pass a plate full to me
This looks totally wonderful. It’s beautiful as well as healthy. And I have so many of those ingredients in the garden!
I really, really want to make this soon! Looks fantastic, and just maybe my boys will eat it, too!
i love the simplicity of this dish. it sounds fantastic:) thank you for sharing.
Can wait to try. We are not BIG veggie people and trying to change that. This looks yummy. Waited to receive my invite request from pinterest and your blog is going on for sure