Recipe taken from Full Belly Farm
- Small onion, sliced and ready to sauté
- 2 – 3 summer squash
- 4 medium potatoes (about 1-pound)
- Olive oil
- 3/4-cup cheese of your choice, to complement the Parmesan cheese (could be soft goat cheese, or some other flavorful cheese that you can grate)
- 1/3-cup freshly grated Parmesan cheese
- Salt and pepper
- 1/4-cup whole milk
- 1/4-cup thinly sliced basil leaves
- Preheat the oven to 400º. Lightly grease a 1.5- or 2-quart baking dish with olive oil.
- Sauté the onion in a skillet and set aside. Slice the squash and potatoes into very thin slices (use a mandolin if you have one). Place the sliced vegetables in a large bowl and toss them with the olive oil. Add the cooked onion.
- Spread 1/3 of the squash and potatoes in the bottom of the baking dish, then season with salt, pepper and half of the cheese (the non-Parmesan). Repeat with another 1/3 of the vegetables, the seasoning and cheese. Finish with the last layer of vegetables, plus a sprinkle of salt and pepper. Pour the milk evenly over the entire dish and finish with the Parmesan cheese.
- Cover tightly with aluminum foil and bake for 30 – 45 minutes. If your vegetables are sliced a little thicker, just cook for a little bit longer. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil before serving.