John Myers
Casserole with Potato Zucchini and Tomatoes Vegetarian
The perfect casserole with potato zucchini and tomatoes vegetarian recipe with a picture and simple step-by-step instructions.
- 600 g Potato
- 600 g Beefsteak tomatoes fresh
- 600 g Zucchini fresh
- 250 g Sour cream
- 6 Free range eggs
- 1 Clove of garlic large
- 1 teaspoon Dried thyme
- Pepper, curry, nutmeg to taste
- Vegetable broth
- Cut the potatoes and zucchini into 4 cm thick slices. Now cook a vegetable broth. Blanch the potato slices in the vegetable stock for approx. 3 minutes. Blanch the zucchini slices in the same broth for about 1 minute.
- Oil a casserole dish. Cut the tomatoes into slices. Put a layer of potato slices in the casserole dish. Place the zucchini slices on the potato slices. Now place the tomato slices on top and repeat this process again.
- Mix the eggs with the sour cream well and season with the spices to taste. Now spread the egg and sour cream sauce over the casserole. Place the casserole in the (fan-assisted) oven preheated to 160 degrees and bake for approx. 50 – 55 minutes.
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