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Ingredients: 4 medium baking potatoes peeled 1 medium onion 2 beaten eggs 1/4 Cup all-purpose flour 1 tsp. salt 2 tbsp. olive oil 2 medium zucchini thinly sliced 2 medium yellow summer squash thinly sliced 1 medium yellow sweet pepper chopped 1 small red onion halved and thinly sliced 2 cloves garlic minced 1 package soft goat cheese 5.3 ounces 16 cherry tomatoes quartered 2 tbsp. snipped fresh basil 1 cup shredded mozzarella cheese Method: Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture , eggs , flour, and salt ; mix well. Press into a well greased 15x10x1 inch baking pan. Bake in a 425 degree oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2-3 minutes or until golden crisp. Meanwhile, in a large bowl combine the zucchini , yellow squash , yellow pepper , red onion , and garlic. In a large skillet heat the remaining tablespoon of oil and cook the vegetable mixture, 2 cups at a time, till vegetables are crisp tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes , sprinkle with basil and mozzarella. Bake in a 425 degree oven for 5-7 minutes more or till cheese is melted. Garnish with basil sprigs if desired. |
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