Zucchini-Potato Casserole

• 2 tablespoons butter
• 2 medium-size sweet onions, chopped
• Vegetable cooking spray
• 1 medium-size Yukon gold potato, sliced
• 1 medium-size zucchini, sliced
• 4 plum tomatoes, sliced
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons butter, melted
• 1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 375u0b0. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and saute 10 to 12 minutes or until tender and onions begin to caramelize.
2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.
3. Bake at 375u0b0 for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

butter, sweet onions, vegetable cooking spray, gold potato, zucchini, tomatoes, kosher salt, freshly ground black pepper, butter, parmesan cheese

Taken from www.myrecipes.com/recipe/zucchini-potato-casserole (may not work)