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Herbed Summer Squash and Potato Torte with Parmesan by

Tags: parsley, onion, summersquash, potato


1 Veggie Box onion, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh Veggie Box parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
Veggie Box potatoes cut into 1/8-inch-thick rounds
1 Veggie Box summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil


Preheat oven to 375F. Butter an 8-inch-diameter cake pan. Toss onions, cheese, flour, parsley, salt and pepper in medium bowl to blend. Layer potatoes in circular pattern in bottom of pan, overlapping slightly. Layer squash in a circular pattern atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with cheese mixture. Repeat two more times, and press firmly to flatten. Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350F oven until heated through, about 30 minutes.) Cut each torte into wedges.

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