Herbed Summer Squash and Potato Torte

Smitten KitchenReviews(1)
Echo Martin: "I made this exactly as directed, and it came out…" Read More
9Ingredients
170Calories
85Minutes

Ingredients

  • 1 bunch green onions (thinly sliced)
  • 1 cup grated parmesan cheese
  • 2 tablespoons all purpose flour
  • 1 tablespoon fresh thyme leaves (chopped)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 pounds yukon gold potatoes (peeled, cut into 1/8-inch-thick rounds)
  • 12 ounces yellow crookneck squash (or regular yellow or green summer squash, cut into 1/8-inch-thick rounds)
  • 6 teaspoons olive oil
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NutritionView more

170Calories
Sodium27%DV650mg
Fat11%DV7g
Protein18%DV9g
Carbs6%DV18g
Fiber16%DV4g

PER SERVING *

Calories170Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium650mg27%
Potassium600mg17%
Protein9g18%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Echo Martin 20 Aug 2016
I made this exactly as directed, and it came out really quite good. The only change I would make is that you don't need the final layer of potatoes. Maybe it's just because I wasn't trying to hide my vegetables, but I would have liked the squash to be a bit more balanced with the potatoes. It tasted delicious though!