Recipe: Layered Vegetable Casseroles with Potatoes, Zucchini, and Tomatoes (4 versions)

HARVEST POTATO BAKE (with cheddar)

2 lbs. (about 6 medium) potatoes, peeled and sliced
1 lb. zucchini, sliced
2 tomatoes, sliced
1 green pepper, sliced
1 onion, sliced
3 tbsp. oil
2 tbsp. chopped parsley
Salt, pepper, garlic powder, basil
1/4 lb. cheddar cheese, sliced thin

Peel and slice potatoes. Alternate layers of potatoes, zucchini, tomatoes, pepper, onion sprinkling each layer with oil, parsley and seasoning.

Bake at 350 degrees F for 1 hour or until tender. Put sliced cheese on top. Return to oven until cheese melts.

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VEGETABLE CASSEROLE

2 to 2 1/2 cups peeled, chopped tomatoes (or canned, crushed)
2 cloves garlic, crushed
Pinch of sugar
2 lb. zucchini, sliced 1/2-inch thick
4 medium potatoes, peeled, sliced 1/2-inch thick
2 green peppers, seeded, diced
2 onions, sliced
Salt and pepper (to taste)
Chopped parsley and dill
1/4 cup olive oil (plus more for oiling dish)

Mix tomatoes with garlic and sugar.

Oil a 13x9x2-inch baking dish and layer the vegetables in it, seasoning each layer with salt, pepper and herbs. Pour oil over the top.

Bake, covered at 350 degrees F for 1 1/2 hours. Serve hot or cold.

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VEGGIE BAKE (with mozzarella)

This may be doubled.

2 potatoes, sliced 1/4 inch
2 onions, sliced 1/2 inch
2 carrots, sliced 1/4 inch
2 zucchini, sliced 1/2 inch
2 tomatoes, sliced 1/2 inch
Shredded Mozzarella cheese
Salt, pepper and basil

Layer all vegetables in a greased casserole. Add seasonings.

Bake covered at 375 degrees F for 45 minutes; add cheese to top and bake 15 minutes longer without cover.

Makes 8 side dish servings

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VEGETABLE CASSEROLE (using tomato sauce)

2 cans (8 oz. each) tomato sauce
2 garlic cloves, crushed
1/2 tsp. sugar
2 onions, sliced
2 lb. zucchini, cut in 1/2-inch slices
1 lb. potatoes, cut in 1/2-inch slices
Salt and pepper to taste
2 tbsp. chopped parsley
2 tsp. chopped fresh fennel
1/2 cup olive oil
Chopped parsley (for garnish)

Mix together tomato sauce, crushed garlic, and sugar.

Oil a 13x9-inch oven dish and arrange some sliced onion on base. Add layer of vegetables and top with some tomato mixture. Season with salt and pepper; sprinkle on fennel and oil. Repeat until all ingredients are used.

Cover and bake in a 350 degree F oven for 1 1/2 hours until vegetables are tender, removing cover for last 15 minutes.

Garnish with additional chopped parsley and serve immediately as a course on its own or as an accompaniment to meat.

Variation:
Reduce zucchini to 1 pound and add equal quantity of eggplant sliced thickly.

Adapted from source: Cookbook USA