Summer squash and potato torte

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member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.2
  • Total Fat: 14.7 g
  • Cholesterol: 19.8 mg
  • Sodium: 1,408.6 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 5.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Summer squash and potato torte calories by ingredient


This is a hearty summer dish that goes well with a big fresh salad with a light dressing on it. This is a hearty summer dish that goes well with a big fresh salad with a light dressing on it.
Number of Servings: 4


    12 oz summer squash (yellow crookneck squash) sliced into 1/8 inch rounds
    2 lbs yukon gold potatoes sliced into 1/8 inch rounds.
    1 cup parmesan cheese
    .5 cup flour
    1 tbsp fresh thyme
    1/2 cup scallions or green onions, sliced
    6 tsp olive oil

    2 8inch cake pans


Makes 4 servings (1 half of each cake pan). Could be 8 servings if a side dish.

Combine flour, cheese, thyme and scallions in a medium bowl and set aside.

Slice squash and potatoes into 1/8 inch rounds.

Grease 2 8-inch cake pans. 1/6 of potatoes on bottom of pan, overlapping slightly. Layer with squash in concentric circles. Drizzle with 1 tsp olive oil. Sprinkle 1/6 of cheese mixture. Repeat with a second layer of potato and squash. Final layer is a layer of potatoes with 1 tsp of oil drizzled and 1/6 of cheese mixture on top. Press gently into pan.

Bake covered at 375 for 40 minutes or until potatoes are cooked through. Bake uncovered for 20-25 minutes until top is golden brown.

May be made up to 6 hours ahead.
Reheat in oven covered at 375 for 10 minutes.

This recipe is from a 2001 issue of Bon Appetit

Number of Servings: 4

Recipe submitted by SparkPeople user FENCE007.

Member Ratings For This Recipe

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    This recipe is great! I found it on and it's a popular one at my house. It would be wonderful for brunch. - 8/2/11