Recipe type: side dish

Prep time: 20 min

Total time: 90 min

Serves: 6

This casserole is beautiful to look at and tasty to eat! Do not let the presentation intimidate you; the zucchini, potatoes and tomatoes are fun to put in layers. It’s a pattern kids would love to help create!

Zucchini, also called courgette, is first believed to have been cultivated more than 10,00 years ago in South America. Zucchinis hold a high source of antioxidants and vitamin C. One medium zucchini, can hold up to 50% of the vitamin C needed each day!

Recipe adapted from



4 tbsp extra virgin olive oil, divided

1 onion, sliced thinly

2-3 potato, sliced ½ cm thick

1 zucchini, sliced ½ cm thick

4 tomatoes, sliced ½ cm thick

1 tsp salt

¾ tsp black pepper

1/3 cup parmesan cheese or vegan parmesan


Preheat oven to 190 degrees C. Heat 2 tbsp extra virgin olive oil in a medium skillet over medium heat. Add thinly sliced onions and sauté for 15-20 minutes until tender and caramelized.

Spray a quiche pan or round baking dish with cooking spray. Spoon caramelized onions into the pan and spread evenly. Toss sliced potatoes, zucchini and tomato slices with 1 tbsp olive oil, salt and pepper. Arrange in a single layer over the onions, alternating zucchini, potato and tomato and overlapping slightly. Drizzle the top with 1 tbsp extra virgin olive oil and cover with foil.

Bake casserole for 30 minutes. Remove the foil and sprinkle with your parmesan cheese. Do not cover. Bake for an additional 35-40 minutes or until golden brown. Allow the casserole to stand for 10 minutes before serving. Enjoy!

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