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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made this dish on WQED television in March of 1998 for their cooking marathon entitled, P is for Potato - the recipe is in the cookbook of the same name. It was also included in their Best of WQED Cooks! Read more ! cookbook. We eat these as a snack they're so good! Ingredients:
8 baking potatoes, unpeeled & sliced |
2 small zucchini, sliced |
2 small yellow squash, sliced |
1 large onion, sliced |
1 lemon, zested and juiced |
salt (crazy salt) to taste |
freshly ground pepper, to taste |
2 tablespoons olive oil |
3 red ripe tomatoes, sliced (can use diced, canned tomatoes if necessary in winter) |
4 ounces feta cheese |
oregano |
Directions:
1. Mix potatoes and the rest of the veggies in a large bowl and toss with zest, juice, Crazy salt, oregano and pepper. Pour into a 9 x 13 baking dish and drizzle with olive oil.
2. Top casserole with tomatoes and cheese sprinkle again with oregano. Cover with foil and bake at 375 for 1 hour. Uncover and continue baking until browned and bubbly - these are best if cooked until the veggies are nicely melded so if it takes longer that's okay.
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