Oh, Summer! The fruits, the veggies, the gardens! YUM! We don’t have a huge garden but we are growing zucchini and about 4 different kinds of tomatoes and basil and I think jalapenos. I found this recipe on a blog called “Budget Bytes” and it was extremely good. It was gone pretty quickly, that’s usually how I can tell if something is a hit around here.
1 tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium zucchini
1 medium yellow squash (I think I used 2)
1 medium potato (I think I used 3 – 4)
1 medium tomato (also about 3 – 4)
1 teaspoon dried thyme
salt and pepper
1 cup shredded cheese (I used a Mexican blend, she used an Italian blend)
1 Preheat oven to 400. Finely dice onion and mince garlic. Saute both in skillet with oil until softened, about 5 minutes.
2 While onion and garlic are sauteing, thinly slice all vegetables.
3 Spray 8 x 8″ square baking dish with cooking spray. Spread onion and garlic in bottom of dish. Place veggies vertically in dish, in alternating pattern. Sprinkle with thyme, salt and pepper.
4 Cover dish with foil and bake for 30 minutes. Remove foil, top with cheese and bake another 15 – 20 minutes or until cheese is golden brown.