Recipe for Vegetable Parmesan Summer Dish
Here's a tasty way to use up some of those proliferous summer squash:
3 yellow and or green zucchini
Kosher salt
black pepper
1 Sweet Potato
1/2 small red onion
1 - 2 cups chopped Kale
1/2 cup shredded parmesan cheese (real cheese that you shred yourself)
2 TBLSP Olive oil
Freshly ground black pepper (optional)
Use Glass Bread Pan (as shown in photo above) or Glass Pie Plate so you can see the pretty layers of vegetables.
Directions
Slice the zucchini, sweet potato and red onion with a vegetable slicer to make them all consistent in size.
Remove hard center of the kale leaves and chop the leaves in bite size pieces or less.
Coat the bottom of dish with olive oil. Add layer of zucchini, layer of kale, sprinkle with salt and pepper to taste, and sprinkle some of the shredded parmesan cheese. Then add layer of sweet potato, then a layer of the red onion. Repeat layers until pan is full, preferably ending with the sweet potato/onion layer and then top with a generous sprinkling of the parmesan cheese.
Bake in oven at 350 F for approximately 30 minutes.
For a nicer presentation, you can also cook in a pie plate and slice into pie shaped pieces.
Serve warm or chilled
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