Step 2: Sauté for Extra Flavor (Optional but Recommended)
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Sauté the onions until translucent, then add garlic and cook for another minute.
- This step boosts the flavor but can be skipped if you’re short on time.
Step 3: Layer the Vegetables
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Start layering the vegetables like a lasagna—alternating zucchini and potato slices, lightly seasoning each layer with salt, pepper, and a pinch of thyme.
- If using the sautéed onions and garlic, sprinkle them between layers.
Step 4: Drizzle and Bake
- Drizzle the remaining olive oil over the top layer.
- Cover the dish with foil and bake for 35 minutes.
Step 5: Add Cheese and Finish Baking
- After 35 minutes, remove the foil.
- Sprinkle grated cheese generously over the top.
- Return to the oven, uncovered, and bake for another 15–20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Step 6: Garnish and Serve
- Remove the dish from the oven and let it rest for 5–10 minutes.
- Garnish with freshly chopped parsley or chives for a pop of color and freshness.
- Serve warm with a side of yogurt dip, salad, or on its own.
Why It Works:
The creaminess of the potatoes pairs perfectly with the subtle sweetness of zucchini. The garlic and thyme bring depth, and the cheese offers a comforting finish. It’s rustic, nutritious, and flexible—you can add bell peppers, swap thyme for rosemary, or top it with breadcrumbs for a crunchy texture.
Final Thoughts:
Who would have thought that such a simple mix of zucchini and potatoes could become a crowd favorite? It’s a recipe that encourages creativity, celebrates simplicity, and always satisfies. Next time you find these veggies in your kitchen, skip the complicated meals—this one’s all you need.
Bon appétit!
No Responses Yet