Herbed Summer Squash and Potato Torte
yield: 8
total time: 85 minutes
Ingredients
- 1 bunch green onions thinly sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 1 tablespoon fresh thyme leaves chopped
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 pounds yukon gold potatoes peeled, cut into 1/8-inch-thick rounds
- 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
- 6 teaspoons olive oil
Nutrition
- Calories : 170 calories
- Carbohydrate : 18 grams
- Cholesterol : 10 milligrams
- Fat : 7 grams
- Fiber : 4 grams
- Protein : 9 grams
- SaturatedFat : 2.5 grams
- Sodium : 650 milligrams
- Sugar : 2 grams
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