If you have a crisper drawer full of amazing summer vegetables and you’re looking for some creative ways to use them up, you will adore this combination.
I made this last week and took it to a supper at church and it was gone before I got seated.
The best part, I have a trick at the end for making it in the slow cooker so you do not have to heat up the kitchen. That is part of the cooking battle in the summer months, right?
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- 2 medium potatoes
- 2 medium yellow squash
- 2 medium zucchini
- 1 large onion
- 1 large tomato
- 1 c mozzarella cheese, shredded
- 2 T olive oil
- 2 cloves garlic, minced (I use the jarred stuff)
- salt and pepper, to taste
Slice all of the vegetables into thin slices.
I use a serrated knife to cut the tomato.
You can use a mandoline for the potatoes.
In a 9 x 13 baking dish, alternate one slice of zucchini, yellow squash, potato, onion tomato, etc. You are standing them as in the picture below.
Do this until you’ve filled the dish and used all of the slices you’ve prepared.
Next, crack some fresh pepper and kosher salt over the top.
Sprinkle evenly with the olive oil.
Sprinkle with the minced garlic cloves.
Use the back of a spoon to spread it out evenly if you need to.
Top evenly with the shredded cheese.
Don’t want to heat up the house? Use the Crockpot Casserole Slow Cooker instead!
I am in love with this cooker and it is brilliant for year round cooking. Remember, anything you can cook in the oven (yes, even casseroles) can be cooked in the slow cooker.
Check out my 10 tips for cooking in the slow cooker!