John Myers
Contents
show
Zucchini – Tomato – Casserole on Potato Scales
The perfect zucchini – tomato – casserole on potato scales recipe with a picture and simple step-by-step instructions.
- 50 g Streaky bacon
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- 500 g Fresh tomatoes
- 50 ml Vegetable broth
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 500 g Zucchini fresh
- 1 piece Mozzarella ball
- 4 tbsp Breadcrumbs
- 5 tbsp Chopped herbs
- 50 g Grated Parmesan
- 5 tbsp Cream
- 3 tbsp Yogurt
- 200 g Potatoes
- 2 tbsp Oil
- Possibly 0.5 tsp Sambal Oelek
preparation
- Cut the bacon into fine cubes (I preferred bacon). Cut, scald, peel and dice tomatoes. Peel the potato and slice it into evenly thin slices. Wash the zucchini and cut lengthways into approx. 5mm thick slices. Cut the mozzarella into small cubes.
Bacon, potatoes and tomatoes
- Leave the bacon in a pan with 1 tablespoon of oil and fry until crispy brown. Grease the baking dish with 1 tablespoon of oil and arrange the potatoes in flakes. Crumble the bacon cubes over the potatoes. Sauté the onion and garlic in the frying fat. Add tomatoes and pour 50 ml of stock. Possibly add Sambal Oelek.
Herbal hood
- Let the tomatoes simmer for 5 minutes and season with salt and pepper. In the meantime, make a spreadable paste from breadcrumbs, cheese, herbs, salt, pepper, cream and yoghurt. Preheat the oven to 220 degrees.
final spurt
- Pour the tomato sauce over the potato base. Place the zucchini slices on top and season with salt and pepper. Spread the paste on the zucchini and finally put the mozzarella cubes on top. Bake on the middle rack for 30 minutes.
- Chopped herbs: I took 2 parts parsley, 2 parts basil and 1 part maggi herb.
Facebook Comments