- 2-3 tbsp olive oil divided
- 1 large red onion cut in half and sliced or whatever kind of onion you have on hand
- 2 cloves of garlic minced
- 1-2 russet potatoes unpeeled
- 1 mediun zucchini
- 1 medium yellow squash if small, use two
- 3 large Roma tomatoes
- Sea salt freshly cracked black pepper, to taste
- Dried thyme to taste
- 1/2 cup of grated Parmesan cheese
- Preheat the oven to 375 degrees. Spray a square or round baking dish with cooking spray.
- Heat 1 tbsp of olive oil in a large skillet over medium heat, add the onions and saute until translucent, about 8 minutes.
- Add the garlic and cook for another 60 seconds, watching as not to burn the garlic. Spread the onion and garlic mixture on the bottom of the greased baking dish.
- Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.
- Layer them alternately in the dish on top of the onions, fitting them into tight rows (for the square pan)or into a spiral (if using a round dish) leaving a small amount of wiggle room, making only one layer.
- Season with sea salt, black pepper and dried thyme, to taste and drizzle the last tablespoon of olive oil over the top. Add an extra tablespoon if you needed.
- Cover the dish with tin foil and bake for 40 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.