I have miniature multicolored potatoes, zucchini, and tomatoes on hand. Which sounds like a pasta salad. Although, as much as I enjoy a good pasta salad? I don't particularly like the taste of cold noodles days later when I inevitably haven't eaten all of it. Not that pasta salad isn't a great thing to make a day or two ahead of time. But, over time, the noodles do begin to disintegrate and it loses just a bit of luster. So, as much as I adore making them, I tend to reserve pasta salads for when I know that there are enough other people around to eat it. Which does put it in pretty high ranking for potluck meals. Although, sitting around the house by myself today, I'm thinking that I need to expand my horizons. The other day I made Potato Bake w/ Spinach, Greek Yogurt, & Gruyère, which ended up being a potato and spinach-based bake that was roughly a cross between spinach dip and a quiche. So, it wasn't farfetched to dig into the produce and cheese drawers once more to make a Potato Bake w/ Tomatoes, Zucchini, & Fresh Mozzarella.
Gallery
Variations of Potato Bake
I've only recently begun making these potato bakes, instead of quiche. Since, I don't always have that many eggs. Although that's no reason not to go ahead and toss all of fruits and vegetables that I have on hand with a little bit of cheese! Whether it's a full on quiche or potatoes are more the star of the show, I'm incredibly fond of baking all sorts of spinach, apples, bananas, zucchini, blue cheese, and truffle gruyère.
This Potato Bake recipe consists of miniature multicolored potatoes, zucchini, tomatoes, fresh mozzarella, and a dash of salt and pepper. It's a quick and easy recipe to toss together with whatever fruits and vegetables that you have on hand. It's a great dish to make your own with your favorite produce and spices.
Grease a small baking dish and line with a layer of sliced potatoes and a dash of salt and pepper.You want them to be touching enough to cover the bottom of the dish, but not directly stacked on top of one another so that they still cook evenly.
Add a layer of zucchini and a dash of salt and pepper.
Add a layer of tomatoes and a dash of salt and pepper.
Top with a layer of fresh mozzarella, either grated, sliced, or crumbled.
Repeat the layers of potatoes, zucchini, tomatoes, and fresh mozzarella. Making sure to lightly salt and pepper after each layer of produce.
Bake for 45 minutes, or until the cheese begins to brown and the potatoes have cooked throughout.
This Page Contains Edited Images
As a general rule, I don't like to edit my images and I am firmly against alteration of images in food blogs. It's not something that we generally think about when it comes to recipes. But food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm as anything else! Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes.
Because of this, I try very hard not to alter any of my photos. I like to take photos with natural sunlight during the day. Ordinarily this is very true to color and I don't edit the photos at all. However, since my place is very warm with a lot of yellow lighting, sometimes my camera overcompensates and ends up with an unnatural blue tone. In the following images on this page, I adjusted the levels and hue to try and make this more true to color. In the interest of transparency, these are the before and after photos.
Leave a Reply