We have made this dish a few times this summer and it is reliably tasty. And it’s easy to throw together! You basically layer thin slices of potato and summer squash (yellow or green) in a baking dish with some drizzles of olive oil and sprinkles of a cheese mixture flavored with lots of fresh thyme. The whole thing bakes in the oven for about an hour, giving you plenty of time to mix up a green salad to have on the side. It’s really a lovely summer dinner. This one comes highly recommended. It’s so good!
Do not skimp on the fresh thyme! The flavor really comes through and it is one of the star ingredients. Feel free to add additional fresh herbs. One time I added some chopped oregano and it was delicious!
2 medium to large summer squash (yellow or green)
1.5 pounds baby Yukon gold potatoes
1 cup shredded mozzarella cheese, plus extra for sprinkling on top (if needed)
2 tablespoons grated parmesan cheese
2 tablespoons flour
1 tablespoon fresh thyme, chopped
1 small bunch green onions, chopped
Half of a small red onion, chopped
1 ¼ teaspoon salt
¾ teaspoon pepper
olive oil (a few teaspoons)
1. Thinly slice the squash and potatoes. Set aside.
2. In a small bowl, combine the cheese, flour, thyme, green and red onions, salt + pepper.
3. Butter a 9×13 baking dish. Place half of the potatoes in a single layer at the bottom of the baking dish. Arrange the slices so they overlap a bit. Then, layer half of the squash slices in the same way on top of the potatoes. Drizzle with 1 teaspoon olive oil, then sprinkle on half of the cheese mixture. Repeat (potatoes, squash, drizzle of oil, cheese). You should end with the cheese sprinkling step. Sprinkle on some more mozzarella on the very top layer if you don’t think there’s enough. Go ahead, it’s ok.
4. Cover with foil and bake at 375 degrees for 40 minutes. Then, remove foil and bake uncovered for another 25 minutes. Enjoy with a big green salad on the side!