Zucchini and potato casserole

Ingredients for 3 servings:

• 5 thick potatoes
• 1 zucchini
• 2 garlic cloves
• 1 chili pepper(s) if hot is desired
• 1 pack of cream, approx. 200 g
• 1 tbsp tomato paste
• 1 tsp, heaped vegetable stock powder
• salt and pepper
• some butter or margarine, sunflower oil etc. for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian

Peel the potatoes and boil them in salted water for 15 minutes. Because I’m lazy, I peel them after cooking, but everyone can do it however they like. Meanwhile, wash the zucchini and slice them thinly. Heat a little butter and the finely chopped garlic in a pan, then fry the zucchini on high heat, then simmer on low heat with the lid on for about 5 minutes. Slice the potatoes and arrange them in a baking dish. Toss the zucchini over the potatoes with the oil. If desired, add a chopped chili pepper. In the same pan, heat the cream, salt, pepper, vegetable stock, and tomato paste until the cream bubbles. Pour the cream over the potatoes and zucchini and stir once. Place the zucchini and potato casserole in the oven at 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat in the center of the oven for 25 minutes.