Worth Turning The Oven On In This Heat

I made this recipe the other nigh. It simple and quick, it takes about 1/2 hour to put together.

Feel free to experiment and substitute the veggies! I made one with spinach and potatoes instead of squash and it was amazing!

The recipe makes 2 tortes - Freeze one!

1 bunch green onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all purpose flour

1 tablespoon chopped fresh thyme

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2lbs Yukon potatoes & 12 ounces yellow squash,

cut 1/8-inch-thick rounds

6 teaspoons olive oil

Preheat oven to 375°F.
Butter two 8-inch-diameter cake pans. (I used square ceramic pans)

Set aside 1/4 cup sliced green onions.

Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Create 1 Layer potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
Drizzle with 1 teaspoon oil.

Sprinkle with 1/6 of cheese mixture.

Repeat procedure remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil.
Bake until potatoes are almost tender, about 40 minutes.

Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.Cut each torte into wedges.

Sprinkle wedges with 1/4 cup green onions; serve.

(Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)