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Zucchini – pepper – potato casserole

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 1 zucchini
  • 2 onions
  • 4 garlic cloves
  • 4 potatoes
  • 200 g ham, raw, diced
  • 200 g sweet cream
  • 3 tbsp crème fraîche or sour cream
  • 100 g Parmesan
  • 1 egg(s)
  • 2 tsp broth, instant
  • Salt and pepper, from the mill
  • Paprika powder, sweet & hot
  • Oil, rapeseed oil or vegetable cream
  • 1 pack of mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In a casserole dish, sauté the ham cubes with the garlic and onion in vegetable cream or rapeseed oil. Add the bell pepper strips, potato and zucchini slices and sauté briefly. Meanwhile, combine the cream with the sour cream, egg, stock cube powder, and Parmesan cheese. Season with ground pepper, salt, and paprika. Pour the mixture into the dish over the vegetables. Top with mozzarella and bake at 180°C (fan oven) for about 30 minutes.

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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.

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