Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.