Best 2 Herbed Summer Squash And Potato Torte With Parmesan Recipes

Feast your eyes on a culinary masterpiece that combines the vibrant flavors of summer squash and potatoes, enveloped in a golden crust and infused with the aromatic essence of herbs. This savory torte is a symphony of textures, with tender vegetables nestled amidst a crispy, Parmesan-infused crust. Prepare to embark on a culinary journey as we delve into the delightful details of this delectable dish and unveil the secrets behind its irresistible charm.

Additionally, this versatile recipe offers a treasure trove of variations, allowing you to tailor it to your unique preferences. From the tangy twist of goat cheese to the smoky allure of roasted red peppers, the possibilities are endless. Explore the depths of flavor and discover the perfect combination that tantalizes your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Herbed Summer Squash and Potato Torte with Parmesan image

An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.

Provided by yooper

Categories Lunch/Snacks

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch green onion, thinly sliced
1 cup grated parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 lbs yukon gold potatoes, peeled,cut into 1/8 inch thick rounds
12 ounces crookneck yellow squash, cut into 1/8 inch-thick rounds
6 teaspoons olive oil

Steps:

Preheat oven to 375.
Butter 2 8-inch diameter cake pans.
Set aside 1/4 cup sliced green onions.
Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
Layer 1/4 of squash in concentric circles atop potatoes.
Drizzle with 1 teaspoon oil.
sprinkle with 1/6 of cheese mixture.
Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
Sprinkle with 1/6 of cheese mixture.
Top with 1/6 of potatoes.
Drizzle with 1 teaspoon oil.
Sprinkle with 1/6 of cheese mixture and press gently to flatten.
Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil.
Bake until potatoes are almost tender, about 40 minutes.
Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
Cut each torte into wedges.
sprinkle wedges with 1/4 cup green onions and serve.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Herbed Summer Squash and Potato Torte with Parmesan image

Categories Potato Bake Vegetarian Parmesan Squash Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Steps:

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Tips:

Choose the right summer squash: Look for firm, brightly colored squash with no blemishes. Zucchini and yellow squash are both good choices.
Slice the squash thinly: This will help it cook evenly.
Don't overcrowd the pan: When cooking the squash and potatoes, make sure to give them enough space so that they can brown properly.
Use a good quality cheese: The Parmesan cheese in this recipe adds a lot of flavor, so be sure to use a good quality cheese.
Serve immediately: This dish is best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This Herbed Summer Squash and Potato Torte with Parmesan is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is made with fresh summer squash, potatoes, herbs, and cheese, and it is sure to be a hit with everyone at your table. So next time you are looking for a new side dish to try, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #lunch #main-dish #side-dishes #potatoes #vegetables #american #oven #dinner-party #summer #dietary #low-cholesterol #seasonal #low-calorie #healthy-2 #low-in-something #squash #equipment #4-hours-or-less