Herbed Summer Squash And Potato Torte With Parmesan Recette

This elegant Herbed Summer Squash and Potato Torte with Parmesan makes a stunning side dish or a light and satisfying main course, perfect for a summer luncheon or brunch. Imagine tender potatoes and summer squash layered with herbs and creamy Parmesan cheese, baked to golden perfection. Easily customizable, you can substitute zucchini for the yellow crookneck squash. This recipe is sure to impress your guests!

Préparation 25 min

Cuisson 95 min

Calories 202.8 kcal

Protéines 15g

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Herbed Summer Squash And Potato Torte With Parmesan

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Herbed Summer Squash And Potato Torte With Parmesan

Green Onion
Parmesan Cheese
All Purpose Flour
Fresh Thyme
1/2 teaspoon salt
Ground Black Pepper
Yukon Gold Potatoes
Crookneck Yellow Squash
Olive Oil

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Comment préparer Herbed Summer Squash And Potato Torte With Parmesan

Preheat oven to 375°F (190°C).
Butter two 8-inch diameter cake pans.
Finely slice 1/2 cup green onions; set aside 1/4 cup for garnish.
In a medium bowl, combine the remaining 1/4 cup green onions, 1 cup grated Parmesan cheese, 1/4 cup all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to blend.
Peel and thinly slice 2 pounds of potatoes.
Wash and slice 2 medium yellow crookneck squash (or zucchini) into 1/4-inch thick rounds.
Layer 1/6 of the potatoes in concentric circles in the bottom of one prepared pan, overlapping slightly.
Layer 1/4 of the squash on top of the potatoes.
Drizzle with 1 teaspoon olive oil.
Sprinkle with 1/6 of the cheese mixture.
Repeat layers with 1/6 potatoes, 1/4 squash, 1 teaspoon olive oil, and 1/6 cheese mixture.
Top with a final layer of 1/6 potatoes.
Drizzle with 1 teaspoon olive oil.
Sprinkle with the remaining 1/6 cheese mixture and gently press to flatten.
Repeat the layering process with the second cake pan and remaining ingredients.
Cover both pans with foil.
Bake for 40 minutes, or until potatoes are almost tender.
Remove foil and bake for an additional 25-30 minutes, or until the tortes are golden brown and the potatoes are tender.
Let the tortes cool slightly before cutting into wedges.
Garnish each wedge with 1/4 cup of the reserved sliced green onions and serve immediately or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

Fat

13g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian The Americas American Healthy Vegetarian Summer Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Herbed Summer Squash And Potato Torte With Parmesan ?

Herbed Summer Squash And Potato Torte With Parmesan prend environ 120 minutes du début à la fin — environ 25 minutes de préparation et 95 minutes de cuisson.

Combien de calories contient Herbed Summer Squash And Potato Torte With Parmesan ?

Herbed Summer Squash And Potato Torte With Parmesan contient environ 202.8 calories par portion, avec environ 15 g de protéines, 9 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Herbed Summer Squash And Potato Torte With Parmesan ?

Les principaux ingrédients de Herbed Summer Squash And Potato Torte With Parmesan sont Green Onion, Parmesan Cheese, All Purpose Flour, Fresh Thyme, Salt, Ground Black Pepper. Consultez la liste complète avec les quantités ci-dessus.