Three main ingredients and you’re on your way to a nourishing, flavourful, and easy dish sure to please a crowd! We recommend using in season zucchini and potatoes when you can; however, the basil pesto enhances the flavour of the vegetables no matter what time of year.
- 4 cups sliced zucchini
- 9 to 12 potatoes, sliced
- 1/2 – 1 jar basil pesto, or more, to taste (find it at Olive Us! or make you own Pesto. Here’s how: https://oliveusoils.com/2021/08/19/olive-us-pesto/)
- Salt, pepper, to taste (optional)
Slice the zucchini. Set aside. Peel the potatoes (or if new, leave the peels on), slice, and place in a large pot with water just to cover. Cook slightly. You want to have them still semi-firm as they will complete their cooking in the oven. Cool slightly. Slice.
In a large casserole dish, spread a thin layer of pesto on the bottom and place a layer of sliced potatoes on top. Spoon or brush 1-2 Tbsp pesto on the potato layer*. Place a layer of zucchini on top. Spoon or brush pesto on. Alternate layers of zucchini and potatoes, brushing pesto between each.
Cover the casserole dish and place in a 350F oven for approximately 30 to 40 minutes, until potatoes and zucchini are fork tender.
Optional: sprinkle grated parmesan cheese on top for last few minutes
*Note: If using salt and pepper, add seasonings in between layers or just on top, to taste preference.
Created in collaboration with Loretta Friedrich, author of “Your Canadian Food Story”! We both love to feature local, in-season ingredients and help support our thriving community of farmers and makers.