Sweet Potato Zucchini Bake
Simple ingredients come together in this recipe to make Sweet Potato Zucchini Bake a great side or main. There are only a few ingredients, but the kitchen smells like you cooked all day. Another recipe stemming from the “Cucina Povera”, I remember slicing the zucchini for nonna. We didn’t use sweet potatoes and we called ours “tiella”. This stands for any layered vegetable casserole. Sometimes in some regions of Italy, they will add mussels or cozze. Ours were simple dishes, using minimal ingredients that were in season.
Cucina Povera
Times were hard all over Italy during and after the war, but especially in Southern Italy. They didn’t have the industries that the North had. Most Southern Italians were employed as farmers. Both my grandfather were experts in farming. My nonno Salvatore from Calabria was a much sought after traveling farmer. To support his family, he went to farms and organize, plant and help harvest crops. My nonno Francesco, in Sicily took care of some farm lands in his area and worked up in those hills until his lat 70’s. He loved the good earth and was proud to bring home his produce.
Also try my : https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/
Ingredients
- 4 medium sweet potatoes ( thinly sliced)
- 1 large onion (finely chopped)
- 2 large zucchini ( thinly sliced)
- 1 tbsp tomato paste
- 6 tbsp olive oil divided in 3
- 1/4 cup grated parmesan cheese
- 1 tbsp Italian seasoning.
This is my Pampered Chef well seasoned stone. It makes the best roast anything. I finely chop the onion and add the tomato paste and olive oil to the pan and mix it.
The sweet potatoes and zucchini are sliced next and I add 2 tbsp of olive oil and 1/2 a tbs of the Italian seasoning to each. Toss and set aside.
Then layer them in a circular fashion. Give them a good sprinkle of salt and pepper.
Sprinkle with the Parmesan Cheese and place in a 400 F oven for 40 to 50 minutes.
It starts to brown in the oven.
Perfect as a side or main.
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