Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella

Processing vegetables can be so much fun! It can be processed in many ways and it tastes great when it is combined with the right ingredients. Here I show you my recipe for a crispy and fresh vegetable casserole with potatoes, zucchini, tomatoes and mozzarella.

Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:

  • 200g potatoes, waxy
  • 300g zucchini
  • 200g tomatoes
  • 250g mozzarella, light
  • 1 shallot
  • 1 clove of garlic
  • 1 teaspoon brown sugar
  • Salt, pepper, nutmeg
  • 2 tbsp olive oil

First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.

While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.

Nutritional Information per serving of Vegetable Casserole

Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g

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Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella

29/01/2019
: 4
: 20 min
: 50 min
: 1 hr 10 min
: easy

By:

Ingredients
  • 200g potatoes, firm
  • 300g zucchini
  • 200g tomatoes
  • 250g mozzarella, light
  • 2 shallot
  • 2 clove garlic
  • 1 tsp brown sugar
  • salt, pepper, nutmeg
  • 2 tbsp olive oil
Directions
  • Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
  • Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
  • Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
  • Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
  • Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
  • Step 6 In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.

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