Colorful potato casserole

Ingredients for 3 servings:

• 4 medium-sized potatoes, cooked (e.g. from the day before)
• 1 m.-large zucchini
• 1 bell pepper(s)
• 1 small carrot(s)
• 1 large onion(s)
• 100 g low-fat cheese, grated
• 2 tbsp mixed herbs
• salt and pepper
• Paprika powder, sweet
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with lots of vegetables, vegetarian, simple, low-fat

Lightly grease a baking dish with butter. Peel and slice the potatoes, cut the vegetables into random pieces, and slice the onion. Layer everything in the baking dish and sprinkle each layer with a little pepper and salt, especially the zucchini. Finally, season with paprika. Mix in the herbs and sprinkle everything with cheese (you can use more or less cheese, depending on the design of the baking dish). Bake in the oven at 225°C (top/bottom heat, fan: approx. 200°C) for 25 minutes until golden brown. You can also use other vegetables, such as corn, leeks, leaf spinach, broccoli—the sky’s the limit. Extra liquid isn’t really necessary, as the vegetables (at least in this combination) release enough liquid. It’s also delicious with pasta!