One of my favorite singers is Steve Tyrell. He does a number – “Give Me the Simple Life” that contains a phrase…. “give me tomatoes and mashed potatoes…give me the simple life.”
Well, Steve, this is a little more than just tomatoes and mashed potatoes but it does qualify as being part of the simple life. You can serve this to dress up the meal by using this as a side dish – or, dress around it and use this as a main course!
It’s got plenty of protein, packed with vegetables, includes a starch, and above all, looks and tastes just great!
So get on with the, Simple Life!
Oven Baked Potato, Zucchini & Tomato Casserole
- 1 lb. mixed egg-sized (fingerlings) potatoes (golden, purple, red)
- 1 lb. zucchini
- 6 ripe roma tomatoes
- 4 sprigs fresh thyme
- 1 large onion
- 3 garlic cloves, minced
- Olive oil
- Freshly ground pepper
- 1/2 c shredded or grated cheese (cheddar, Fontina, Gruyere, Monterey Jack, etc.)
Preheat oven to 350
Slice onion thinly and sauté with minced garlic and some olive oil until translucent. Spread evenly on the bottom of a baking tray. Using a mandolin or a food processor, slice potatoes, tomatoes and zucchini all the same thickness. Lay slices in alternating and overlapping rows over the onions. Sprinkle with salt, pepper and thyme. Drizzle lightly with olive oil.
Bake at 350 for about 50 minutes or until potatoes are tender. Add cheese on top and bake until cheese is slightly golden brown.