John Myers
Zucchini and Potato Bake Dieter’s Art
The perfect zucchini and potato bake dieter’s art recipe with a picture and simple step-by-step instructions.
- 2 medium-sized Zucchini fresh
- 250 g Mushrooms
- 400 g Potato freshly peeled
- 4 piece Free range eggs
- 1 a cup Sour cream
- 200 g Grated Emmental
- 1 pinch Grated nutmeg
- 2 pinch Black pepper from the mill
- 2 tsp Salt
- 1 tsp Aglio Olio e peperonccino spice
- 2 tbsp Spelled flour
- Wash the zucchini, pat dry and cut into ½ cm thick slices. Peel the potatoes and cut them into slices of the same thickness. Clean the mushrooms and cut them into slices of the same thickness. Mix the eggs and sour cream as well as the spices well in a tall container, finally fold in the flour, season to taste and stir well again.
- In a baking dish we layer alternately potato slices, mushrooms and zucchini slices. We proceed in this way until the form is fully occupied. Now we put the grated cheese over it, and then we pour the seasoned egg-sour cream mixture over it. In the preheated oven for 40 minutes at 190 degrees, depending on the oven. The casserole should be golden yellow and the potatoes should be cooked.
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