Summary

Ingredients

• 1 bunch parsley
• 2 teaspoons salt
• pepper
• oregano
• 800 g potato (s), waxy
• 3 tablespoon oil
• 1 onion (s) (vegetable onion)
• 250 g zucchini
• 250 g tomato (s)
• 200 g sheep cheese
• 150 g sour cream
• 100 g cream

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Instructions

1. Wash and finely chop the parsley. Mix salt with pepper, oregano and parsley.
2. Wash the vegetables and cut the peeled potatoes into thin slices. Heat the oil in a large saucepan, fry the potatoes in it, sprinkle some of the seasoning mixture and simmer in a closed saucepan over low heat.
3. Put the peeled and diced onion on the potatoes and season again.
4. Cut the zucchini into slices, add to the saucepan and season.
5. Scald tomatoes with boiling water, leave to stand for about 1 minute, peel off the skin, quarter it, remove the stalks and seeds. Spread the pulp on the vegetables and cook for about 20 minutes.
6. Mix the cheese with sour cream and cream, spread on the vegetables and heat again for 5 to 10 minutes.