10 August 2009

Herbed Zuccini and Potato Torte

Adapted from Smitten Kitchen
This was a quick-fix Sunday evening dinner, after a rather tiring sailing expedition on Lake Michigan. The ingredients for this recipe magically materialized in my refrigerator, and voila, said torte was ready in 50 minutes!

Makes 4 servings

1 bunch green onions
thinly sliced1/2 cup grated Parmesan cheese
2 tablespoons all purpose flour
1/2 tablespoon fresh dill (the original called for thyme, which I substituted)
1 teaspoons salt
3/4 teaspoon ground black pepper
2 Yukon Gold potatoes, cut into 1/8-inch-thick rounds
2 zuccini, cut into 1/8-inch-thick rounds
2 teaspoons olive oil

Preheat oven to 375°F. I buttered a 8" cake pan. In a separate bowl, mix together 1/2 the green onions, cheese, flour, dill, salt and pepper to create a crumbly mixture. For the first layer, use 1/6 of the potatoes and arrange in concentric circles, overlapping slightly. Next create a second layer using the zuccini. Drizzle with EVOO, and sprinkle the cheese mixture. Repeat with the remainder of the potato, zuccini, and cheese mixture.

Cover pan with foil and cook for about 40 minutes. After the potatoes are cooked, remove the foil and allow the dish to brown on top. I turned the setting to broil for 15 minutes.

Cut torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

I paired it with a glass of chilled lemonade and it was delicious!


Safiya said...

It looks pretty - very impressed that you did after sailing!

Safiya said...

I made this last night - delicious! Substitutions I made were: fresh thyme, mix of parmesan and Gouda cheese, diced red onions and minced green garlic.