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Potato, zucchini and tomato casserole

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Ingredients for 4 servings:

  • 2 potatoes
  • 2 large zucchini
  • 4 large tomatoes
  • 100 g cheese (Gouda), grated
  • 1 cup of cream
  • ½ lemon(s), juice
  • lots of basil
  • 1 clove(s) garlic
  • salt and pepper
  • Sugar

Instructions

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

Cut the potatoes and zucchini into small cubes. Cut the tomatoes into sixths and place everything in a baking dish. Combine the cream with the lemon juice. Add the garlic, salt, pepper, and sugar and pour everything over the vegetables. Sprinkle with the chopped basil and cheese. Bake in an oven preheated to 180°C for about 40 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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