Herbed Summer Squash and Potato Torte with Parmesan

“An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Butter 2 8-inch diameter cake pans.
  3. Set aside 1/4 cup sliced green onions.
  4. Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
  5. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
  6. Layer 1/4 of squash in concentric circles atop potatoes.
  7. Drizzle with 1 teaspoon oil.
  8. sprinkle with 1/6 of cheese mixture.
  9. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
  10. Sprinkle with 1/6 of cheese mixture.
  11. Top with 1/6 of potatoes.
  12. Drizzle with 1 teaspoon oil.
  13. Sprinkle with 1/6 of cheese mixture and press gently to flatten.
  14. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
  15. Cover pans with foil.
  16. Bake until potatoes are almost tender, about 40 minutes.
  17. Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
  18. Cut each torte into wedges.
  19. sprinkle wedges with 1/4 cup green onions and serve.

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