Potato – Zucchini Nigratin with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 zucchini, approx. 50 g
- 150 g potato (s), small
- 125 g Camembert (s), (oat cheese)
- 2 cloves garlic)
- 2 tomato (s), dried, pickled in oil
- 2 sprigs parsley, smooth
- 150 ml milk
- 2 egg yolks
- 1 teaspoon herbs, Italian, pickled in oil
- 50 g cheese, (ratin cheese)
- salt
- pepper
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and cook for about 10 minutes. Then peel and cut into 5 mm wide slices. Also cut the zucchini into 5 mm wide slices. Also cut the cheese into pieces.
- Chop the washed parsley. Dice the dried tomatoes and garlic.
- Brush the baking dish with oil.
- Layer the potato and zucchini slices alternately. Put the goat cheese pieces in between until they are completely used up.
- Spread the garlic, tomatoes and parsley on the vegetables.
- Whisk egg yolks with milk and Italian herbs. Season the egg mixture with salt and pepper and pour it over the layered vegetables. Sprinkle with grated cheese.
- Gratinate in a preheated oven at 200 degrees for approx. 30 minutes.
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