Best Herbed Summer Squash And Potato Torte With Parmesan Recipes

HERBED SUMMER SQUASH

Steps:

• Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

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.