Zucchini and sweet potato towers

Ingredients for 2 servings:

• 1 m.-sized sweet potato(s)
• 3 tbsp sunflower oil
• 1 large zucchini
• 1 clove(s) garlic
• ½ tsp rosemary, dried
• 1 pinch of nutmeg
• 1 tsp margarine (Alsan)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel and chop the sweet potato. Wash the zucchini, trim the ends, and slice. Cook the sweet potato pieces in salted water. This takes about 10 minutes. The smaller the pieces, the shorter the cooking time. Preheat the oven to 200°C (top/bottom heat). Pour the sunflower oil into a bowl. Add the rosemary. Season with salt and pepper, and add the zucchini slices. Toss the zucchini in the oil until each slice is coated. Place the zucchini slices on a baking sheet lined with baking paper and bake for 10 minutes. Drain the cooked sweet potato and mix with Alsan, the crushed garlic clove, salt, pepper, and nutmeg. Mash with a potato masher until spreadable. Remove the cooked zucchini slices from the oven and start building the tower. Spread one slice with sweet potato as the bottom layer, then add the next slice, and so on. Adjust the height according to your taste and skill level. Served with rice and tomato sauce, for example, it’s a main meal for two people. Its appearance also makes it ideal for a buffet or as an appetizer.