Potato, zucchini and tomato casserole

Ingredients for 4 servings:

• 500 g potatoes
• 1 large zucchini
• 100 g cherry tomatoes
• 3 garlic cloves
• 1 ½ cup sour cream, approx. 250 g
• some water
• 150 g cheese
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple and vegetarian

Peel and wash the potatoes, slice them, and boil for about 10-15 minutes. Wash the zucchini, trimming off the stems and blossoms, and slice the zucchini as well. Halve the cherry tomatoes. Briefly fry both in a pan with olive oil. Mix the sour cream with a little water, the crushed garlic cloves, and some salt and pepper. Place the cooked potato slices in a baking dish and add the zucchini and cherry tomatoes. Pour the sour cream mixture evenly over the potatoes and scatter the cheese over them. Place in the oven at 200°C (top/bottom heat) for about 30 minutes. When the cheese is golden brown, the casserole is ready to be taken out.