Zucchini noodles with garlic potatoes

Ingredients for 2 servings:

• 10 m.-sized potatoes
• 100 ml olive oil
• 2 cloves garlic
• salt and pepper
• 1 large zucchini
• 6 m.-large mushrooms
• some tomatoes, dried or small party tomatoes
• Herbs of Provence, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan version

Wash the potatoes thoroughly and cut into eighths. Layer them in a baking dish while still raw. Season the olive oil with salt and pepper and press in the garlic cloves, then pour over the potatoes. Roast in a preheated oven at 200°C for 30 minutes. In the meantime, trim the ends of the zucchini and use a spiralizer to cut them into zucchini noodles. Clean and slice the mushrooms. Halve the tomatoes or finely chop the sun-dried tomatoes. After 30 minutes, layer everything on top of the potatoes and season with fresh herbs; dried herbs are also fine in winter. Now cook in the oven for another 15 minutes. Tips: If you like, you can also top the whole thing with cheese. It’s not as heavy without cheese. You can certainly vary it with minced meat or roasted chicken breast pieces.