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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.
Easy recipe
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
This vegetable casserole with potatoes, courgette, tomatoes and mozzarella is easy and satisfying.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
Ingredients
- 200 gpotatoes, firm
- 300 gzucchini
- 200 gtomatoes
- 250 gmozzarella, light
- 2shallot
- 2 clovegarlic
- 1 tspbrown sugar
- salt, pepper, nutmeg
- 2 tbspolive oil
Instructions
Nutrition per serving
- Calories
- 302 kcal
- Protein
- 18.2 g
- Carbohydrates
- 20 g
- Sugar
- 7.1 g
- Fat
- 17.2 g
- Saturated fat
- 7.4 g
- Fibre
- 3.1 g
- Salt
- 1 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace
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