Summer Vegetable Bake

Wednesday, July 11, 2012
It's become apparent that I'm the type of person that gets more done when I have more to do. Obvious statement of the day? What I mean is that when I have tons going on (say, at work), I'm able to keep up that momentum and get lots of other stuff done (like at home). But when I am not very busy, I tend to waste time and wonder what in the world I've been doing for 3 hours. The last few weeks have been examples of that. I've fallen off the blog wagon because I don't mentally schedule it in and then it never gets done. Yada, yada, yada. That's all going to stop now.

At supper club last night, one of the girls said "if I don't write it down on a list, it doesn't happen because I look at my list, don't see anything and think I have nothing to do." That's totally true for me too. I tried for a while not to keep lists... heard it would keep your brain from turning to mush. Well I'm just going to have a mushy brain but I'll be getting stuff done!

Now for a total 180... a summer vegetable bake. I saw this receipe on Pinterest (obvi) which is sort of like a list, right? It was perfect because I had some zucchini that I'd received from someone's garden. I'm not typically a zucchini person but this was delicious.

Summer Veggie Bake
Adapted from For the Love of Cooking

I probably would not have made any changes to the original recipe, but I was rushed. Worked later than expected, hadn't eaten all day, got home and wanted to order take-out but we had everything we needed at home. I didn't have time to saute the onion before hand and I wanted it to cook as quickly as possible.

1 zucchini
1-2 yellow squash
1 medium yellow onion
1 russet potato
3 plum tomatoes
½ grated Parmesan cheese
½ cup Panko bread crumbs
Olive oil
Garlic salt & pepper

Preheat oven to 425 degrees. Wash all the veggies. Slice the zucchini, squash and potato into very thin slices. Slice the tomato and onion into about a quarter inch slices. You may have to half or quarter the potato and onion slices so that each piece is a uniform size in diameter.
 

 
In a greased round baking dish (a pie pan would also work for this), overlap the veggies as you go around the outside of the pan. Continue until you fill the pan. Season with garlic salt and pepper and drizzle with olive oil.
 

 
Bake for about 25 minutes. Remove pan from the oven and sprinkle with Parmesan cheese and Panko and drizzle with a little more olive oil. Continue to bake until it's browned, about 20 more minutes.
 
3 comments on "Summer Vegetable Bake"
  1. Candy, that is gorgeous! I am impressed you didn't have time to sautee onions but you could arrange it so perfectly. Impressed but not surprised.

    Also, I think your brain only turns to mush when you also keep track of OTHER people's to-dos. 9 years later, and we are still discussing our lists! But at least we have graduated from bunk beds...

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