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Parmesan Veggie Bake

Author: Lisa Kerhin


  • 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 ┬áinto 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.