Squash, Potato and Onion Tort

This is a layered vegetable dish.  You can use any vegetables you have hanging around.  I am coming into the squash production season in my garden so I am always looking for creative new ways to use them.

3 Medium New potatoes – sliced into ¼ inch rounds

4 Summer Squash- I used both zucchini and yellow squash- sliced into 1/3 inch rounds

3 large Yellow Onions sliced

½ c. Parmesan Cheese

Salt and Pepper

1 T. Sugar

Slice onions.  Spray Pam in a large frying pan and put onions in it.  Place on medium low heat on stove.  Cook low and slow, stirring every so often. After about 20 minutes the onions should start to get golden brown.  Don’t try and get there faster by making the heat higher.  The low and slow develops the onions natural sugar.  When they get to the color in the picture sprinkle a tiny amount of sugar on top and stir.  Continue cooking about 5 more minutes until they get brown.  Putting the sugar on too soon will make them burn.  Salt to taste when done.

In a separate fry pan sprayed with Pam on medium heat put a single layer of potatoes, sprinkle salt and pepper and cook about five minutes until browned on one side.  Flip potatoes over and cook on the other side for another four minutes.  Set aside when done and cook the squash the same way but for just three minutes per side.

Preheat oven to 350º

Using a loaf pan, lay a layer of cooked potatoes, then a layer of squash, onions and sprinkle ½ cheese on top of the onions and then repeat layering.  You should be able to repeat again, just ending with onions.

Put the loaf pan in the oven and bake for 25 minutes.