Garden Casserole

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies and it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!
==Ingredients==
* 2 nice sized potatoes (Yukon gold are best), peeled and thinly sliced
* 2 medium zucchini, sliced on the bias with seeds removed
* 2 shallots, chopped
* couple handfuls of cherry tomatoes, halved
* handful of fresh herbs, chopped (oregano, parsley or marjoram)
* salt and pepper
* extra virgin olive oil
* good bread
==Directions==
#Pour a little oil in a casserole dish (oven safe).
#Make a layer of potatoes covering the base of the dish
#Layer of zucchini
#Salt and pepper
#Drizzle of olive oil
#Couple of tomatoes ( does not have to fill in completely)
#Sprinkle of shallots
#Salt and pepper
#Drizzle of olive oil
#Chopped herbs
#Repeat these steps until the dish is filled ending with potatoes on the top and a final drizzle of olive oil
#Bake in a 400°F oven until it is bubbling and a knife slips in easy and soft. Cooking time depends on size and height of your casserole dish - normally about an hour - hour and half.
==Contributed by==
La Travola Marche: Garden Casserole
__NOTOC__
Category:Italian Recipes
Category:Vegetarian Recipes
Category:Quick and Easy Main Dishes
Category:Casserole Recipes
Category:Potato Recipes
Category:Zucchini Recipes
Category:Featured Bloggers