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Baked potatoes and zucchini with sour cream

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Ingredients for 3 servings:

  • 700 g potatoes, small
  • 3 small zucchini
  • 100 g Gouda, grated
  • 200 g sour cream
  • 150 g whole milk yogurt
  • 2 cloves garlic
  • 1 bunch of dill or chives
  • olive oil
  • pepper
  • Salt
  • Sugar
  • Lemon juice to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Grease a baking dish with oil. Add the peeled potatoes and the quartered zucchini, season with salt, and drizzle with olive oil. Sprinkle the zucchini with cheese. Bake in the oven at 160-180°C for 40 minutes. Meanwhile, whisk the cream with yogurt and crushed garlic. Chop the herbs and stir in. Season to taste with salt, pepper, lemon juice, and a pinch of sugar. Serve the potatoes with the cream and add the zucchini.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked potatoes and zucchini with sour cream

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