Description
Another use for all that summer zucchini from your garden! Delicious with roast pork and cinnamon applesauce. I used my mandolin, slicing the squash and potatoes into 1/8 inch slices.(Adapted from Bon Appetit 2001 and Smitten Kitchen.)
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Directions
Heat oven to 375 degrees.
Prepare a cast iron skillet by lining pan with large round of parchment paper.
Prepare filling: Set aside 1/4 cup sliced green onions. Toss remaining onions, all the Parmesan, flour, thyme, 1 1/2 tsp. salt and about 3/4 tsp. freshly ground pepper in a medium bowl to blend.
Assemble to torte: Layer 1/3 of the sliced potatoes in concentric circles in the bottom of your prepared pan, overlapping them slightly. Layer 1/2 of the squash in concentric circles on top of the potatoes. Drizzle with 2 teaspoons of the oil and 1/3 of the cheese mixture. Repeat layers and top with the last 1/3 of the potatoes, squash and oil. Drizzle with the remaining oil and sprinkle with the remaining cheese. Press lightly.
Cover pan tightly with foil and bake for 45-60 minutes or until potatoes are almost tender. Remove the foil and bake another 30-35 minutes until the torte is browned on top and the potatoes are tender.
Let cool for 10 minutes in the pan and sprinkle with the remaining green onions. Cut into wedges to serve.
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Ingredients
 1 bunch green onions, sliced
1 cup grated Parmesan cheese
2 T. flour
1 T. chopped fresh thyme leaves
Salt and Pepper to taste
2 pounds Yukon gold potatoes, unpeeled, thinly sliced
12 oz. green or yellow zucchini squash, thinly sliced
2 T. olive oil
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