Vegetarian Recipes Wiki


farm to table cooking

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies and it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!


  • 2 nice sized potatoes (yukon gold are best), peeled and thinly sliced
  • 2 medium zucchini, sliced on the bias with seeds removed
  • 2 shallots, chopped
  • couple handfuls of cherry tomatoes, halved
  • handful of fresh herbs, chopped (oregano, parsley or marjoram)
  • salt and pepper
  • extra virgin olive oil
  • good bread


  1. Pour a little oil in a casserole dish (oven safe).
  2. Make a layer of potatoes covering the base of the dish
  3. Layer of zucchini
  4. Salt and pepper
  5. Drizzle of olive oil
  6. Couple of tomatoes ( does not have to fill in completely)
  7. Sprinkle of shallots
  8. Salt and pepper
  9. Drizzle of olive oil
  10. Chopped herbs
  11. Repeat these steps until the dish is filled ending with potatoes on the top and a final drizzle of olive oil
  12. Bake in a 400°F oven until it is bubbling and a knife slips in easy and soft. Cooking time depends on size and height of your casserole dish - normally about an hour - hour and half.

Contributed by[]

La Travola Marche: Garden Casserole