
Serves 4.
Ingredients:
1/2 tablespoon olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 1/2 cups sliced mushrooms
Black pepper
Crazy salt, to taste
Pinch of Kosher Salt
1 1/2 golden potatoes
1 oz. Swiss cheese, shredded
2 tablespoons butter
1 cup skim milk
1 tablespoon cornstarch
3 tablespoons panko bread crumbs
3 tablespoons Parmesan cheese
Instructions:
Heat onion and garlic in the olive oil in a pan over medium heat. Add the zucchini, squash and mushrooms. Season with black pepper, crazy salt and kosher salt. Saute until vegetables are tender but not too much so.
Meanwhile, peel and slice potatoes very thinly (as you would for scalloped potatoes).
Spray an 8x10 pan with cooking spray. Layer in about 1/3 of the sliced potatoes. Add a layer of 1/2 of the veggies. Sprinkle with 1/2 of the Swiss cheese. Repeat these layers and then top with the final 3rd of the potatoes. Sprinkle with more salt and pepper if desired.
Cut butter into thin slices and layer over the top. Combine the milk and cornstarch and pour over the whole dish.
Bake at 350 for 40 minutes. Meanwhile combine the panko and Parmesan. When the 40 minutes is up, sprinkle with the panko/parmesan mixture and turn the heat up to 425. Continue to bake 10-20 minutes more till the topping is nicely browned and the vegetables are tender.
Calories per serving: about 210 (remember I don't really count the veggies, except for the potatoes).
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