Zucchini gratin with tomatoes and cheese

Ingredients

• 600 g firm potatoes
• 2 large zucchini
• 1 Shallot
• 1 clove garlic
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 75 ml dry white wine
• Salt
• pepper (ground)
• 1 tbsp freshly chopped sage
• 150 g feta cheese
• sage leaf (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Wash the potatoes thoroughly and cut them into thin strips. Wash, trim, and slice the zucchini.

3. 3.

   Peel the shallot and garlic, finely chop, and sauté in a pot with hot oil until translucent. Add tomatoes, wine, salt, pepper, and simmer for 4 minutes. Stir in sage. Remove 3 tbsp of diced tomatoes.

4. 4.

   Arrange potatoes in a baking dish, pour over tomato sauce, and layer zucchini slices like roof tiles. Sprinkle remaining diced tomatoes and crumbled feta on top. Bake for 40-45 minutes until golden.

5. 5.

   Serve garnished with fresh sage leaves.