Best Herbed Summer Squash And Potato Torte With Parmesan Recipes

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Herbed Summer Squash and Potato Torte with Parmesan image

Categories Potato Bake Vegetarian Parmesan Squash Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Steps:

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Herbed Summer Squash and Potato Torte with Parmesan image

An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.

Provided by yooper

Categories Lunch/Snacks

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch green onion, thinly sliced
1 cup grated parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 lbs yukon gold potatoes, peeled,cut into 1/8 inch thick rounds
12 ounces crookneck yellow squash, cut into 1/8 inch-thick rounds
6 teaspoons olive oil

Steps:

Preheat oven to 375.
Butter 2 8-inch diameter cake pans.
Set aside 1/4 cup sliced green onions.
Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
Layer 1/4 of squash in concentric circles atop potatoes.
Drizzle with 1 teaspoon oil.
sprinkle with 1/6 of cheese mixture.
Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
Sprinkle with 1/6 of cheese mixture.
Top with 1/6 of potatoes.
Drizzle with 1 teaspoon oil.
Sprinkle with 1/6 of cheese mixture and press gently to flatten.
Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil.
Bake until potatoes are almost tender, about 40 minutes.
Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
Cut each torte into wedges.
sprinkle wedges with 1/4 cup green onions and serve.

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