Vegetarian

Summer squash and potato torte is for Dinner.

Summer squash and potato torte takes 45 minutes to prepare.

Summer squash and potato torte takes 60 minutes to cook.

Summer squash and potato torte makes 4 servings.

The ingredients for Summer squash and potato torte are:

12 oz summer squash (yellow crookneck squash) sliced into 1/8 inch rounds
2 lbs yukon gold potatoes sliced into 1/8 inch rounds.
1 cup parmesan cheese
.5 cup flour
1 tbsp fresh thyme
1/2 cup scallions or green onions, sliced
6 tsp olive oil

2 8inch cake pans

Here is how you make Summer squash and potato torte:

Makes 4 servings (1 half of each cake pan). Could be 8 servings if a side dish.Combine flour, cheese, thyme and scallions in a medium bowl and set aside.Slice squash and potatoes into 1/8 inch rounds.Grease 2 8-inch cake pans. 1/6 of potatoes on bottom of pan, overlapping slightly. Layer with squash in concentric circles. Drizzle with 1 tsp olive oil. Sprinkle 1/6 of cheese mixture. Repeat with a second layer of potato and squash. Final layer is a layer of potatoes with 1 tsp of oil drizzled and 1/6 of cheese mixture on top. Press gently into pan.Bake covered at 375 for 40 minutes or until potatoes are cooked through. Bake uncovered for 20-25 minutes until top is golden brown.May be made up to 6 hours ahead.Reheat in oven covered at 375 for 10 minutes.This recipe is from a 2001 issue of Bon AppetitNumber of Servings: 4Recipe submitted by SparkPeople user FENCE007.

The nutritional information for Summer squash and potato torte is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 422.2

• Total Fat: 14.7 g
• Cholesterol: 19.8 mg
• Sodium: 1,408.6 mg
• Total Carbs: 57.5 g
• Dietary Fiber: 5.6 g
• Protein: 18.5 g

The dietary needs meet for Summer squash and potato torte is Gluten Free