Zucchini and Potato Casserole with Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small zucchini, about 20-25 cm long
- 2 medium potato (s)
- 0.5 ½ cup sour cream
- 1 tablespoon cheese, grated / Gouda or Emmentaler
- 1 small clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skin on and then peel them.
- Wash the zucchini and remove the stem and flower.
- Now cut the potatoes and zucchini into approx. 1/2 cm thick slices and layer them like a roof tile in a flat baking dish.
- Now salt and pepper the layered vegetables.
- Put 0.5 cups of sour cream in a small bowl, add 2-3 tablespoons of water, peel and squeeze the garlic clove, stir everything and spread over the vegetables.
- Finally, pour the grated cheese over it.
- Cook in the preheated oven at 190 ° O / U for approx. 30 minutes. The cheese should look golden yellow.
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