This zucchini and potatoes casserole will be a great way to use some of those fresh summer vegetables.
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Preheat oven to 400 degrees F.
Lightly grease a 2 quart casserole dish with olive oil or cooking spray.
Slice the squash and potatoes into very thin slices.
Preheat oven to 400F.
Lightly grease a 2 quart baking dish.
Wash and slice the zucchini and potatoes into very thin slices. Place into two separate bowls.
Measure the oil into a small container and stir
in the salt and pepper.
Drizzle the oil mixture over the sliced potatoes and toss to coat.
Arrange a layer of potato slices, topped with a layer of zucchini slices in the bottom of the baking dish.
Top with 1/3rd of the mozzarella.
Repeat layering two more times.
Drizzle the milk over the top.
Sprinkle on the parmesan cheese.
Cover with aluminum foil and place into the preheated oven.
Bake for 30-40 minutes.
Uncover and test by poking potatoes with a fork.
The dish is done if vegetables are tender.
Remove the lid and place uncovered in the oven for bake until the top is a nice golden color.