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Potato and Zucchini Gratin with Mozzarella
(0)
15 min
Under an hour
Knuspr-Küche
Dieser leichte Kartoffel-Zucchini-Auflauf ist das perfekte vegetarische Abendessen für die ganze Familie. Goldbraun gebackene Kartoffelscheiben treffen auf zarte Zucchini, verfeinert mit aromatischem Thymian und einer cremigen Mozzarella-Ei-Haube. Ein gesundes Wohlfühlgericht, das einfach in der Zubereitung ist und durch seine spiralförmige Anordnung auch optisch überzeugt.
Preparation method
Preparation
Preheat the oven to 180–185 °C top/bottom heat. Prepare a round baking dish (approx. ⌀ 25 cm) and a large bowl.
Wash and clean the potatoes and zucchini, then cut them into slices about 0.5 cm thick. Place the vegetables in the bowl. Peel the garlic, finely grate or press it, and add it to the vegetables along with the olive oil, thyme, salt, and pepper. Mix everything thoroughly so that the slices are evenly marinated.
Baking
Arrange the potato and zucchini slices alternately and overlapping, spiraling from the outside inwards, in the baking dish. Cover the dish with a lid or aluminum foil and bake in the preheated oven at 180–185 °C for about 30 minutes until golden brown. Then remove the cover and bake the vegetables uncovered for another 45–50 minutes.
35 min
Under an hour
