Ingredients for 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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How to Make 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
5g
Fat
13g
Carbs
9g
