Herbed Summer Squash and Potato Torte with Parmesan
![photo by Tony S.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/38/43/1/bzCz3NpRQPe8pYhAANjI_Screen%20Shot%202020-07-10%20at%202.16.55%20PM.png)
photo by Tony S.
![](https://lh4.googleusercontent.com/-L0IgxlDO6fc/AAAAAAAAAAI/AAAAAAAAAAA/AMZuucn-2GwNhPA4PVsq18Wf-7imTFCvXA/photo.jpg?sz=50)
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 bunch green onion, thinly sliced
- 1 cup grated parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 2 lbs yukon gold potatoes, peeled,cut into 1/8 inch thick rounds
- 12 ounces crookneck yellow squash, cut into 1/8 inch-thick rounds
- 6 teaspoons olive oil
directions
- Preheat oven to 375.
- Butter 2 8-inch diameter cake pans.
- Set aside 1/4 cup sliced green onions.
- Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of squash in concentric circles atop potatoes.
- Drizzle with 1 teaspoon oil.
- sprinkle with 1/6 of cheese mixture.
- Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture.
- Top with 1/6 of potatoes.
- Drizzle with 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture and press gently to flatten.
- Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 minutes.
- Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges.
- sprinkle wedges with 1/4 cup green onions and serve.
Questions & Replies
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Reviews
-
I actually found this recipe on another website and was going to post it on zaar, but did a quick search and here it is! Now I have the nutritional info! Anyhow--this is a fantastic recipe...only a couple suggestions--up the cheese by about 1/2 cup and you'll probably need a full pound of yellow squash. Oh, and I just had this for lunch--it reheats so well!
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Yooper, how do you keep finding these? This was really good! I halved the recipe for the two of us. I didn't have any thyme so I used fresh dried sage. Mine wouldn't stay in the wedges, it just kind of fell apart but when it tastes this yummy, who cares!?! I will definately make this many,many more times. Thanks
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!