This recipe is a hybrid of 2 recipes I found online and decided to tweak a little bit. I must say the results did turn out quite tasty, especially if you like the unique tangy flavor of goat cheese. I omitted the potatoes from the original recipe because we were already having 2 carb heavy dishes in our Thanksgiving meal - feel free to add them back in if you want.
- 1 large sweet yellow onion, diced
- 2 cloves of garlic, minced
- 1-2 zucchini, 1/4 inch sliced
- 2-4 yellow squash, 1/4 inch sliced
- 3-4 large Roma tomatoes, 1/4 inch sliced
- 3 tablespoons olive oil
4 ouncesgoat cheese
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Sea salt, freshly cracked black pepper, to taste
- Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
- Layer ½ of the goat cheese on top of the onions.
- Slice the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.
- Season with sea salt, black pepper and dried thyme, to taste.
- Drizzle the last tablespoon of olive oil over the top.
- Pour the milk over the entire dish.
- Cover the dish with tin foil and bake for 35 minutes, or until the vegetables are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.
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