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Zucchini and potato casserole with garlic

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Ingredients for 1 servings:

  • 1 small zucchini, about 20-25 cm long
  • 2 m.-sized potatoes
  • ½ cup sour cream
  • 1 tbsp cheese, grated/ Gouda or Emmental
  • 1 small garlic clove(s)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and tasty

Cook the potatoes with their skins on, then peel them. Wash the zucchini and remove the stems and blossoms. Cut the potatoes and zucchini into approximately 1/2 cm thick slices and layer them in a shallow baking dish like roof tiles. Season the layered vegetables with salt and pepper. Place 0.5 cups of sour cream in a small bowl, add 2-3 tablespoons of water, peel the garlic clove, press it in, mix everything together, and spread it over the vegetables. Finally, sprinkle with grated cheese. Bake in a preheated oven at 190°C (375°F) for approximately 30 minutes. The cheese should be golden yellow.

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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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