Zucchini, Tomato and Potato Casserole
Ingredients
  • 1 Large Onions sliced ¼" thick
  • 2 medium Potato sliced ¼" thick
  • 2 medium Zucchini sliced ¼" thick
  • 2 medium Tomatoes sliced ¼" thick
  • 1 tsp Sea Salt
  • ¾ tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp dry Basil or 1 tbsp fresh Basil minced
  • ¼ Cup Sliced Blanched Almonds
Instructions
  1. Preheat oven to 375°.
  2. Layer onions into a 10-inch quiche dish or pie dish.
  3. Toss together potatoes, zucchini, tomatoes with salt and pepper.
  4. Arrange potatoes and zucchini into separate layers over the onions and drizzle with 1 Tbsp oil.
  5. Arrange potatoes and zucchini and tomatoes in a single layer over this, alternating and overlapping slightly.
  6. Sprinkle basil and almond over top then drizzle with remaining oil.
  7. Cover with aluminum foil and bake for 30 minutes.
  8. Remove foil and bake for a further 35 to 40 minutes or until golden brown.
  9. Let stand about 10 minutes before serving.