Herbed Summer Squash and Potato Torte

I adapted this slightly (mostly the amounts) from this recipe.

Ingredients:
1 potato (mine was 282 g)
1 small yellow squash (149g)
1 small zucchini (131g)
1/2 c shredded swiss
1 T flour
Seasonings to taste: I used salt, pepper, thyme and oregano
1 T EVOO

Directions:
Preheat oven to 375F.
Slice the potato, squash and zucchini. Mix the cheese, flour, and seasonings together.
In a small baking dish (sprayed with non-stick cooking spray), place a layer of potatoes, a layer of squash/zucchini, drizzle with 1 tsp EVOO, and then a layer of the cheese mixture. Repeat. Finish with a layer of potatoes, EVOO, and cheese.
Cover with tin foil and bake for 40 minutes. Remove foil and continue baking another 25 minutes or until potatoes are tender.
Serves 4.

Nutritional Information:
Calories: 150
Fat: 7.5g
Saturated Fat: 3g
Carbs: 17g
Protein: 6g

Ratings:
Kristen: 4.5*
Dave: 3.5

*This was a LOT better than I thought it was going to be. I'm usually not a big fan of squash but this was REALLY good. I'll definitely be making it again.