All hail the one-pot, one-pan, one-bowl and the rest of the one-something wonders.
They deserve more respect and praise that are even possible to shower on them.
The moments I really want to gush are actually after the meal is over. It’s when I am at the sink, dish gloves on, and in full cleanup mode.
What a relief not to have to add a stack of plates, pots and pans to the to-do list.
The single vessel dishes that are the ultimate are the ones that can be served in the apparatus they were cooked in.
That is one of the best parts of this summer vegetable skillet casserole.
The time spent slicing and arranging the tomatoes, zucchini, squash and potatoes is worth it. Then there is no plating or styling to do before you proudly place that skillet on the table to be served.
It’s important before you start to have everything sliced and ready. A sharp knife is a must, and if you have a mandolin, then cutting the zucchini, squash and potatoes is a total breeze.
To add flavor to the veggies, I sauté onions in the skillet, so they are soft and translucent. It will look like too much in in the pan at first. Don’t worry. The onions will cook down.
Then arrange the vegetables vertically in the skillet. I think it’s best to do the outside ring first and then the inner ring.
Just be careful because the skillet will still be hot from cooking the onions.
Before I put the skillet in the oven to bake, I sprinkle the veggies with salt and pepper. And I cover everything with aluminum foil.
After 30 minutes, you can uncover the summer vegetable skillet casserole. Cooking with the foil on helps the potatoes get tender. Then baking without the foil lets the edges get crisp.
I take the skillet out of the oven once last time to add finely grated Parmesan. It only takes a few minutes for it to melt.
Before serving, sprinkle on chopped fresh parsley.
This summer vegetable casserole makes a good side or veggie main.
Summer Vegetable Skillet Casserole
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6 1x
1 tablespoon olive oil
1 small white onion, thinly sliced
1 medium zucchini, sliced 1/8” thick
1 medium yellow squash, sliced 1/8” thick
3-4 Yukon Gold potatoes, sliced 1/8” thick
5-6 medium tomatoes, sliced 1/4” thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon finely grated Parmesan
1 tablespoon finely chopped fresh parsley
Preheat the oven to 375 degrees F.
Heat the olive oil over medium heat in a 10-inch ovenproof skillet. Add the onions and sauté until soft and translucent, about 7-9 minutes.
Remove the skillet from the heat. Starting from the outer edge of the skillet, arrange the vegetables slices vertically, alternating by type. Then continue with the inner ring of vegetables. (Be careful because the skillet will be hot.)
Once the skillet is full, sprinkle the vegetables with salt and pepper. Cover with aluminum foil. Bake for 30 minutes.
Remove the foil and continue baking for another 30 minutes until the vegetables are starting to brown at the edges and are tender.
Sprinkle with Parmesan and bake for an additional 5 minutes until the cheese has melted.
Top with parsley before serving.