it's nota frittata – no egg veggie casserole

With all the farm share veggies we get frittatas are a good way of stuffing a lot of different vegetables into a single, easy-to-make dish. But wow do I get sick of eggs fast. This dish helps clear out the veggies without the need for eggs and the flavors come together in a surprisingly delicious way.

I have updated the amounts of each of the ingredients used from the original recipe to reflect the sizes and amount of veggies we get in our CSA.

2 tablespoons butter
2 small to medium onions, chopped
Olive oil cooking spray
4-5 small farm potatoes (color/type doesn't matter), sliced
2 cups of zucchini, sliced
3-4 medium to large tomatoes, sliced and halved
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2-3 tablespoons butter, melted
1/3 cup grated Parmesan cheese

Preheat oven to 400°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

Spoon onions into a 10-inch dish coated with cooking spray. Toss together potatoes, zucchini, salt and pepper. Salt and pepper tomato slices separately so they don't break up. Layer potatoes, zucchini, and tomatoes over onions, alternating and overlapping slightly. Drizzle with 2-4 Tbsp. melted butter. Cover with aluminum foil.

Bake at 400° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 30 minutes or until golden brown. Let stand 10 minutes before serving.