Ingredients

• 2 pounds potatoes, sliced very thin
• 12 ounces zucchini, sliced very thin
• 1 bunch green onions, thinly sliced
• 1 cup finely grated parmesan
• 2 tablespoons flour
• 1 tablespoon fresh herb (parsley, oregano, sage, thyme, marjoram, whatever is around)
• 2 tablespoons olive oil
• 1½ teaspoons salt
• Freshly ground black pepper

Method

1. Heat the oven to 375°F. Line a 10-inch oven-safe skillet or cake pan with parchment paper.
2. In a bowl, combine the green onions, parmesan, flour, herb, salt, and several generous grinds of black pepper.
3. Arrange a layer of potato slices across the bottom of the pan, overlapping slightly. Add a layer of squash, drizzle lightly with olive oil, and sprinkle with some of the cheese-herb mixture.
4. Repeat the layers until all the vegetables are used, finishing with potatoes and the remaining cheese mixture on top.
5. Press the layers gently to compact them. Cover tightly with foil and bake for about 40 minutes.
6. Remove the foil and continue baking for another 30 minutes, or until the top is deeply golden and the potatoes are completely tender.
7. Let rest for 10 minutes before lifting from the pan and slicing into wedges.