Zucchini potato bake

Zucchini potato bake
4.50 from 236 ratings
Patate gratinate alle zucchine
RECIPE BY Jessica | Chef & Author
This dish is not only a delicious complete meal, but also a perfect vegetarian side dish for meat & fish. Since this is an Italian recipe, this delicious potato zucchini bake is of course gratinated with the finest Parmigiano Reggiano.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 105kcal
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
sugar free
vegetarian
Difficulty: easy
Cost: low
Calories: 105kcal
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
sugar free
vegetarian
Directions
  • Preheat the oven to 180°C/360°F top/bottom heat.
  • Wash the zucchini and remove both ends. Peel the potatoes. Then cut the zucchini and potatoes into thin slices of about the same size.
    300 g zucchini, 300 g potatoes
  • Put everything in a bowl, drizzle with a little olive oil, season with marjoram, chopped garlic, salt and pepper and mix well.
    1 clove garlic, 1 pinch marjoram, olive oil extra virgin, salt, pepper
  • Grease a casserole dish with a little olive oil. Arrange the zucchini and potato slices in it alternately and evenly. Now sprinkle with a little breadcrumbs. Spread the grated parmesan evenly over the surface. Finally, drizzle the entire surface with a little olive oil.
    30 g parmesan cheese, breadcrumbs
  • Now it goes into the oven for about 40 minutes until a nice golden brown crust is formed. Let cool briefly before serving.
    Buon appetito!
Calories: 105kcal (5%)Carbohydrates: 11g (4%)Protein: 3.6g (7%)Fat: 4.8g (7%)

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4.50 from 236 votes (236 ratings without comment)

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