Potato and Zucchini Ratatouille with Cheese
by Editorial Staff
Simple taste and ease of preparation – that’s why I love this dish! Young potatoes and zucchini are delicious even without meat! One of the best recipes for oven ratatouille!
Ingredients
- Potatoes (large) – 4-5 pcs.
- Zucchini – 2 pcs.
- Salt to taste
- Ground paprika – to taste
- Ground black pepper – to taste
- Garlic – 3 cloves
- Hard cheese – 100 g
- Vegetable oil – 5 tbsp
Directions
- We need potatoes, zucchini, garlic, spices, some cheese, and vegetable oil. Peel the potatoes and garlic. Pass the garlic through a press. Preheat the oven to 200 degrees.
- Cut the peeled potatoes into slices.
- Add salt, black pepper, paprika, vegetable oil, and chopped garlic to the potatoes. Mix everything well.
- Cut the zucchini into slices. We won’t even salt the zucchini, because it will release enough moisture and take away salt and some of the aromas of spices from the potatoes.
- Alternating zucchini with potatoes put the vegetables in a baking dish.
- Pour the rest of the aromatic oil with spices on top (after the potatoes). Cover with a lid or foil and send to a preheated oven. We bake vegetables in the oven at 200 degrees for 30 minutes.
- Then remove the lid (foil) from the mold, sprinkle the vegetables with grated cheese. We put it in the oven without a lid (foil) for another 10 minutes.
- The result is a fragrant and tasty potato with zucchini, which are soaked in spices and baked well. Summer is on the plate – and nothing else is needed!
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