Oven Baked Zucchini with Potatoes and Tomatoes

Oven-baked zucchini with potatoes and tomatoes is an excellent side dish. Both healthy and tasty.

Cook: 1 hour 20 mins

Servings: 6

Ingredients

Directions

Wash the potatoes, pour cold water in a saucepan, and put on fire. After boiling, cook the potatoes in their skins over low heat for 15-20 minutes.
Boil the kettle. Pour boiling water over the tomatoes for 1-2 minutes. Then drain the hot water and pour the tomatoes with cold water for 5 minutes.
Peel the onion and cut it into quarters. Peel the carrots and cut them into semicircles.
Preheat a frying pan, add vegetable oil. Put onions and carrots in hot oil. Saute the onions and carrots over medium heat for 5-7 minutes, stirring occasionally.
Wash the zucchini, cut into slices about 0.5 cm thick.
Peel the tomatoes, cut them into slices about 0.5 cm thick.
Drain the boiling water from the finished potatoes. Cool the potatoes, then peel and cut into slices about 0.5 cm thick.
Turn on the oven to heat up to 190 degrees. Grease a baking dish with vegetable oil. Put prepared carrots and onions in a mold.
The second layer is the zucchini.
Sprinkle with a third teaspoon of salt and spices and pepper. Put potatoes on zucchini. Sprinkle with a third teaspoon of salt.
Layout a layer of tomatoes. Depending on the size and height of the mold, you can lay out the vegetables in two layers.
Pour the remaining salt (or to taste) into the sour cream, add 100 ml of water. Stir well.
Pour sour cream over the vegetables.
Place the dish in the oven on a medium level. Bake zucchini with potatoes and tomatoes at 190 degrees for 40 minutes. Covering a baking sheet or baking dish with foil or a lid will help the vegetables cook faster and better.
Grate hard cheese on a coarse grater.
Sprinkle vegetables in sour cream sauce with grated cheese.
Bake zucchini with potatoes and tomatoes in the oven for another 5 minutes.
Sprinkle the zucchini with potatoes and tomatoes with chopped fresh herbs and serve.

Bon Appetit!

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