Ingredients
The following ingredients have 4 Servings
- 4 tablespoons butter
- melted
- divided
- 4 tablespoons olive oil
- divided
- plus more for liberal drizzling
- 4 to 5 medium potatoes
- peeled and thinly sliced with a mandoline or the slicing side of box grater
- Salt and pepper
- 1 1/2 to 2 cups coarsely grated stale white bread or peasant bread
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup flat-leaf parsley
- chopped
- 5 to 6 small
- firm zucchini
- thinly sliced or mandoline-sliced lengthwise
- 1 medium onion
- thinly sliced
- 6 cloves garlic
- thinly sliced
- 4 small vine tomatoes
- 2 tablespoons thyme
- chopped
Instruction
- Preheat oven to 375°F
- Pour about 2 tablespoons olive oil into casserole dish and add about 2 tablespoons melted butter
- Add potatoes in overlapping concentric circles to cover the bottom of the pan, moving the oil and butter around the potatoes as you place them
- Pat into place when an even layer is formed and season with salt and pepper
- Transfer to oven and roast potatoes until lightly golden at edges, about 20 minutes
- Remove and cool
- Combine breadcrumbs, cheese, parsley, salt and pepper with remaining 2 tablespoons melted butter
- Arrange 1/3 of the zucchini in shingled layer and top with 1/3 of the onions and garlic then drizzle with oil, salt and pepper
- Arrange the next layer of zucchini in opposite direction then onions and garlic
- Repeat again for three layers of zucchini total
- Cut an x in skin of tomatoes and drop into boiling water for a minute
- Add to ice bath to stop the cooking and cool, then peel and slice
- Arrange tomatoes over the top of the zucchini then top everything with the breadcrumb mixture and pat down
- Cover with parchment cut to fit the casserole dish
- Bake casserole 90 minutes, let stand one hour
- Cut and serve as side dish or a light main with green salad
