Tiella! Vegetable Casserole
This dish is a great way to use up a bountiful zucchini harvest in the summer and the ingredients can easily be tweaked to bake for the winter holidays or any time of the year. I love this casserole as a side dish for Fall, Game Day tailgating and Thanksgiving.
Ingredients
- Tomato sauce homemade or in a jar (if in a hurry)
- Sliced zucchini or squash or both minimum one medium zucchini
- 2 medium to large potatoes sliced 1/4 inch
- 1/4 cup Grated Parmesan cheese I use more if you are a cheese fan
- Breadcrumbs
- Salt and pepper to taste
- Optional: one small chopped onion and green peppers sliced
Instructions
- You know how family recipes are... the amounts of the ingredients are somewhat sketchy. Judge the amount of vegetables as to the size of the dish.
- I used an eight inch square glass dish.
- Spritz the glass dish with cooking spray.
- Add one layer of sliced zucchini and potatoes, (any optional vegetables), tomato sauce, sprinkle with parmesan and bread crumbs.
- Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese per layer.
- Repeat.
- You can now see what this dish is also known as the layered vegetable casserole.
- Bake at 350 degrees for approximately 50 minutes. Check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.
- As you know, potatoes take longer to cook, I baked the dish another 20 minutes. If you are worried the breadcrumbs are becoming too brown, then cover the dish with foil at the 50 minute mark.
- Check the doneness again with the fork.
Notes
Potato Alert!
Be sure to check the potatoes at the 50 minute mark to test for tenderness. The zucchini and/or squash cook much faster, judge the amount of additional time needed to bake the dish by the texture of the potatoes. When the potatoes are fork tender the vgetable casserole is done.