Zucchini and Potato Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 thick potato (s)
- 1 zucchini
- 2 cloves garlic)
- 1 chilli pepper (s), if hot is desired
- 1 packet cream, approx. 200 g
- 1 tablespoon tomato paste
- 1 teaspoon, heaped vegetable stock powder
- salt and pepper
- some butter or margarine, sunflower oil etc. for frying
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in salted water for 15 minutes. Because I`m lazy, I don`t peel them until they`ve been cooked, but anyone can do it however they want. Meanwhile, wash the zucchini and cut into thin slices. Heat a little butter and the finely chopped garlic in a pan, then fry the zucchini on full speed and then simmer on a low heat with the lid on for about 5 minutes.
- Cut the potatoes into slices and lay them out in a baking dish. Pour the zucchini with the oil over the potatoes. If you like, you can also add a chopped chilli pepper.
- In the same pan, heat the cream, salt, pepper, vegetable stock and tomato paste until the cream starts to bubble. Pour the cream over the potatoes and zucchini and stir once.
- Put the zucchini and potato casserole in the oven for 25 minutes and bake at 200 degrees top / bottom heat in the middle of the oven.
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