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Vegan zucchini and potato casserole

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Ingredients for 2 servings:

  • 1 small zucchini
  • 2 potatoes
  • 2 small onions
  • 1 garlic clove(s)
  • salt and pepper
  • Oregano, fresh or dried
  • Thyme, fresh or dried
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the zucchini, potatoes, and onion into approximately 3 mm thick slices. Layer the zucchini and potatoes alternately in a baking dish, layering the onions between each layer. Finely chop the garlic and scatter it over the casserole. Season with salt and pepper and sprinkle with the finely chopped herbs. Drizzle generously with olive oil. Bake in a preheated oven at 220°C (top/bottom heat) for approximately 45 minutes on the middle rack, until the top is crispy. White bread goes best with this dish. Per serving: approximately 322 kcal.

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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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