This is one of the best local-focused recipes I’ve made recently. I made it up in an effort to use up some of the ingredients in my kitchen that were getting to that “Must Eat Now” stage. It’s super easy and could easily be adapted with other vegetables that need to be used up. It is also somewhat inspired by this recipe from Smitten Kitchen (I seem to be working my way through her blog…I think it’s the pictures. They always make me hungry).
I promised to post this recipe two weeks ago, but better late than never! 🙂
Zucchini, Tomato, and Potato Bake
- 2 small zucchini (from Mom’s garden)
- 1 pint mixed cherry tomatoes (from Gull Valley Greenhouses)
- 3 medium red potatoes (from the Edmonton Organic Grower’s Guild farm a.k.a EOGG)
- 2 cloves garlic (from EOGG)
- handful basil (from EOGG)
- olive oil
- parmesan cheese
- balsamic vinegar
Everything tastes better with melted cheese.
Preheat the oven to 350° F.Slice the zucchini and potatoes into thin slices (1/8″ or less). Cut the tomatoes in half. Arrange the slices in your baking dish as shown in the photo, alternating potato, zucchini, and tomato slices (my zucchini were small enough to put 2 slices in each rotation and I used up my tomatoes by including 2 halves in each rotation…use whatever formula works for your taste and ingredients!). Crush the garlic over the baking dish and push the crushed garlic in between the slices of vegetable. Cut the basil in a chiffonade and tuck the slices in between the vegetables throughout the dish. Drizzle with olive oil (honestly, I eye-balled this. Maybe 2-3 Tbs?). Bake for 30 min, then sprinkle the top with grated parmesan cheese. Continue baking another 30 min. Remove from the oven and drizzle with balsamic vinegar. Serve as a side with something like Chicken Milanese.
I ate the leftovers of this dish with a piece of Prairie Mill toast and a poached egg (delicious!) for breakfast the next day and just on it’s own with some fruit as a light lunch the day after. For a simple dish, it stretched pretty far – great success in my book!
marilynk 
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