Herbed Summer Squash and Potato Torte with Parmesan
Celebrate the vibrant flavors of summer with this Herbed Summer Squash and Potato Torte with Parmesan, a stunning layered dish that’s as beautiful as it is delicious. This recipe features thinly sliced zucchini, yellow squash, and Yukon Gold potatoes, artfully stacked and infused with the earthy aroma of fresh thyme, rosemary, and garlic. Brushed with herb-infused olive oil and generously sprinkled with freshly grated Parmesan cheese, this torte bakes to golden, bubbly perfection. It’s the perfect combination of tender vegetables and crispy edges, making it an ideal side dish or a light vegetarian main course. With minimal prep and a striking presentation, this oven-baked delight offers a flavorful way to savor summer produce while bringing rustic elegance to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Zucchini (medium)
- 2 pieces Yellow squash (medium)
- 3 pieces Yukon Gold potatoes (medium)
- 1 cup Parmesan cheese (freshly grated)
- 2 pieces Garlic cloves (minced)
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Fresh rosemary (finely chopped)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Butter (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or ovenproof skillet with the butter and set aside.
Using a mandoline or sharp knife, thinly slice the zucchini, yellow squash, and potatoes into even 1/8-inch rounds.
In a small bowl, mix the minced garlic, thyme leaves, rosemary, olive oil, salt, and black pepper to form an herb oil mixture.
Arrange a layer of potato slices on the bottom of the greased dish, slightly overlapping the edges of each slice. Lightly brush the potatoes with the herb oil and sprinkle a small amount of Parmesan cheese on top.
Add a layer of yellow squash slices on top of the potatoes, brush with herb oil, and sprinkle with Parmesan cheese. Repeat the process with zucchini slices, and continue layering the vegetables, herb oil, and Parmesan until all ingredients are used, finishing with a final sprinkle of Parmesan on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden brown and the vegetables are tender when pierced with a knife.
Allow the torte to cool for 5-10 minutes before slicing. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.4 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2817 mg | 217% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4067 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
