This great recipe for stove top sweet potatoes will free up oven space for the all important bird during the holidays. To make this recipe Core, omit parmesan or just go ahead and count the darned point and enjoy yourself. Live a little!
Servings: 6
• 2 cloves garlic, chopped • 2 shallots, chopped • 1 tablespoon chopped fresh basil, or 1 teaspoon dried • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 2 medium yellow squash, thinly sliced lengthwise • 2 medium zucchini, thinly sliced lengthwise • 3 medium tomatoes, sliced • 2 tablespoons fresh grated Parmesan cheese • 1/4 cup dry bread crumbs
Preheat the oven to 400 degrees F. Lightly oil an 8-inch square baking dish. Evenly spread the chopped garlic, chopped shallots, and basil in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini, and tomatoes upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in casserole. Sprinkle the top with the cheese, then the bread crumbs.
Bake for 40 to 45 minutes, until the vegetables are tender. Let stand for 5 minutes before serving.
