We get a weekly vegetable box, and it always seems like the ‘hearty’ vegetables are what’s left at the end of the week. If you find yourself with extra zucchini and russet potatoes, this is a delicious way to use them up! I used a LOT of fresh parsley in this recipe. Parsley is often overlooked as an ingredient, and when sauteed with onion and garlic, it becomes a wonderful flavoring herb for this dish.
You Will Need:
- large glass baking dish
- 7-8 potatoes (small) possibly less if you have large potatoes
- 1 large zucchini
- 1 cup of chopped fresh parsley (flat leaf preferred)
- 1 cup spinach leaves
- 1 large onion diced
- 2 garlic cloves diced
- 2 tablespoons olive oil
- 1-1/2 cups of shredded parmesan cheese (do not use the powdered stuff!)
- optional: red pepper flakes
- 1/2 cup + milk
How to Prepare:
Peel & slice potatoes into 1/4″ slices. Parboil russet potatoes for 5 minutes.
Slice 1 zucchini in long (not rounds!) thin strips about 1/4″ thick.
Saute onion in olive oil for several minutes. Add in chopped parsley, green onions, garlic, red pepper flakes (optional) and salt. Soften until parsley is wilted.
In a greased baking dish, make two layers of potato rounds.
Cover with slices of zucchini and then top with a thin layer of the parsley onion mixture. Sprinkle parmesan cheese. Place a thin layer of spinach leaves across the dish.
Repeat layering process one more time. The top layer will be potato rounds. Top with parmesan cheese.
Pour in 1/2 up milk across the entire casserole. It should fill in between the rounds and crevices. The intent is not to fill the dish with too much liquid. The milk will help steam the entire bake as it’s cooking.
Cover with foil and bake for 40 minutes. Remove foil and bake for another 12 minutes until the top potatoes are crispy and browned.