4 plum tomatoes
3 medium potatoes
3 large (but not huge) zucchinis
1 teaspoon kosher salt
3/4 cups parmesan cheese, finely grated
Preheat your oven to 400º
Grease a large casserole type dish.
Using a mandolin on one of the thicker settings, carefully slice the potatoes and zucchinis in to a medium sized bowl. You can also do this with a sharp knife. You want even 1/4” slices.
Toss with 4 hearty glugs of olive oil (about 1/4 cup) and sprinkle with 3/4 teaspoons salt. Toss everything and set aside.
Slices the tomatoes into 1/4” slices. Place them in the bowl with potatoes and the zucchini. Sprinkle them with 1/4 teaspoon salt and a little olive oil to coat.
Stack the vegetables upright in the dish in layers. potato, tomato, zucchini, potato, tomato, zucchini…
You can stack the veggies in any order you want but I like to put the tomato near the potato so some of the moisture from the tomato helps cook the potato.
Sprinkle the cheese evenly over the vegetables. Bake until the veggies are tender and everything is golden— about 20-30 minutes.