Italian Vegetable Bake

Name: Italian Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Europe, Italian, Mediterranean
Ingredients: olive oil (for the pan); 600 g waxy potatoes (pre-cooked the day before); 2 Zucchini; 500 g tomatoes; 1 onion; 1 Garlic clove; 1 tbsp Olive Oil; Salt; Pepper (freshly ground); 1 tbsp dried oregano; 100 g grated Emmental cheese; 100 g grated mozzarella

Prep: 15min

| Servings: 1 | Cook: 30min

This Italian vegetable bake from Spoonsparrow not only looks good but also scores on flavor and healthy ingredients.

Ingredients

olive oil (for the pan)
600 g waxy potatoes (pre-cooked the day before)
2 Zucchini
500 g tomatoes
1 onion
1 Garlic clove
1 tbsp Olive Oil
Salt
Pepper (freshly ground)
1 tbsp dried oregano
100 g grated Emmental cheese
100 g grated mozzarella

Instructions

1.
Preheat oven to 200°C (400°F) with upper and lower heat. Grease a springform pan with oil.
2.
Peel the potatoes and slice them thinly. Wash, trim, and cut zucchini lengthwise into about 0.5 cm thick slices. Wash tomatoes, remove stems, and roughly dice them. Peel onion and garlic and finely chop. Sauté both in hot oil until translucent. Add tomatoes and season with salt, pepper, and oregano.
3.
Layer potato slices in the pan, seasoning each layer. Alternate layers of zucchini and tomatoes on top. Sprinkle cheese over everything and bake for 25-30 minutes. Let cool briefly before cutting into pieces to serve.
4.
Optionally garnish the Italian vegetable bake with fresh oregano and serve with a sour cream dip.