With zucchini, yellow squash and tomatoes, this beautiful one-pan summer vegetable skillet casserole can go straight from oven to table.
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.