Zucchini and feta cheese casserole

Ingredients for 3 servings:

• ¾ m.-large zucchini
• ½ red bell pepper(s)
• 6 m.-sized potatoes, boiled
• 150 ml milk
• 50 ml cream
• 2 tsp vegetable broth, instant
• ½ pack of sheep’s cheese
• ½ large onion(s)
• 2 slices of cooked ham

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, slice the potatoes and line a baking dish with them. Then dice the zucchini and arrange them on top. Then, dice the bell peppers and arrange them on top of the zucchini. Cover with more potatoes, if desired. In a small pan, fry the ham and diced onions in olive oil. When the onions are translucent, remove the pan from the heat. Then pour the contents of the pan over the last layer of the casserole. Then mix the milk and cream and add the vegetable stock. Whisk everything well so that there are no lumps. Pour the sauce evenly over the casserole. Crumble the feta cheese evenly over the casserole. Bake the casserole at 180°C (top heat) for about 20 to 30 minutes.