I’d eaten an individual (and prettier ;) version of this at one of our favorite restaurants down in the Outer Banks last summer, Trio, so I decided to try out a family-sized dish at home using my typical ratatouille recipe/ general go-to method of flavoring a dishes with olive oil or avocado oil, garlic, salt, pepper and fresh herbs (+ a little parmesan!) Serves 4 people, Prep Time: 10 minutes, Cook Time: 30 minutes
Ingredients
Instructions
Ingredients
1zucchinithinly sliced
1squashthinly sliced
½onionsliced
2tomatoesthinly sliced
¼cupolive oil
¼cupfresh herbs (we used basil and Italian parsley)
2 clovesminced garlic (or 2-3 tbsp garlic powder)
2tbspparmesean cheese
salt to taste
Instructions
Preheat the oven to 350 degrees F
Thinly slice the zucchini, squash, tomato, and onion (The thinner the better!)
In a round, greased, ceramic or cast iron dish begin to layer the zucchini slices around the perimeter, slightly allowing them to overlap
Alternate rings of zucchini, yellow squash and onions, drizzling each layer with olive oil, garlic and salt.
Drizzle with olive oil and season with garlic and salt as you go
Top with fresh herbs and a sprinkle of cheese and bake for 20-30 minutes or until the cheese has melted and the veggies have started to brown