Monday, August 20, 2012

Spiraled Squash and Potato Bake

Don't you just love yummy beautiful food? Some foods taste delicious and look awful, and sometimes foods don't live up to their looks in the taste department. This pretty dish, however, is a winner on both counts. It looks lovely, veggies curled in a lovely spiral, and tastes fabulous as well.

The idea for this side dish has been floating around Pinterest for awhile, and I think it's actually called a "tian" or something like that, and includes tomatoes. I used golden potatoes, zucchini, and yellow crook neck squash in my version, but I have a feeling experiments involving summer squash, sweet potatoes, red potatoes and/or tomatoes, would be awesome!

Spiraled Squash and Potato Bake
serves about 4 as a side

2 cloves garlic, minced
1/2 of a med. yellow onion, diced
about 2 golden potatoes, sliced thin
about 1 med. zucchini, sliced
about 1 yellow squash, sliced
shredded Parmesan cheese
olive oil

Preheat oven to 375.
Heat olive oil in a frying pan over med. heat. Add onions and garlic and saute until fragrant and transparent, a few minutes.
Lightly grease a pie pan or other round dish. Spread onion and garlic mixture on bottom of pan.
Arrange vegetables in pan, layering in a fairly tight spiral, alternating potatoes and squash. Drizzle with olive oil, sprinkle with thyme, and cover with foil. Bake about 35 min.
Remove foil and sprinkle with Parmesan. Return to oven and bake another 25-30 min. or until browned and potatoes are tender.

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