Living in the Temecula Valley is such a blessing food-wise! We are lucky to have an abundance of beautiful produce. For me, it’s not only important that food taste fantastic, but why not make it beautiful too? Take a couple extra minutes and set a nice table… Garnish your food with some fresh herbs. There is nothing better than sitting at a nice table with a gorgeous plate of art waiting for you to dive into! Squash & Zucchini is in season right now, this dish is simple to make, looks beautiful, and best of all can be made a day in advance and baked the day you want to eat it.
• 4-5 Yellow Squash or Zucchini, thinly sliced
• 1-2 Large Potatoes, thinly sliced
• 1 Leek or 1 Small Onion, very thinly sliced
• Cooking Oil
• Parmesan Cheese
• Salt and Pepper
Preheat oven to 400 degrees. I used a tart pan, but you can use a small casserole pan, or even a pie pan. Take some oil and coat the pan well, bottom and sides. I sliced my veggies on a mandolin. Don’t worry if you don’t have one, just use a knife and slice as thin as possible. I layer squash, leeks, oil, cheese, salt and pepper… repeat these steps until you have used up all the ingredients.
Cover with foil and bake for 35 minutes. After the 35 minutes remove foil and increase heat to 450 degrees and bake for 10 additional minutes. Slice and serve warm.
Get more great recipes and food ideas by visiting Jeanette Ferguson’s blog – Fergie’s Bites.