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Vegan Zucchini and Potato Casserole

Hearty, aromatic and simple.

15 Min.

Preparation

1. Preparation of the ingredients:
Wash the zucchinis, potatoes and onions thoroughly and cut into slices about 5 mm thick. Finely chop the garlic.

2. Layers in the baking dish:
Lightly coat an ovenproof dish with olive oil. Layer the zucchini, potato and onion slices alternately in a roof tile pattern. 

3. Season and add herbs:
Sprinkle the chopped garlic over the casserole. Sprinkle with salt, pepper, oregano and thyme. Drizzle everything evenly with olive oil until the vegetables are well coated.

4. Bake:
Preheat the oven to 220 °C (top/bottom heat). Bake the casserole on the middle shelf for approx. 45 minutes until the surface is golden brown and crispy.

5. Serve:
Serve the casserole hot - best enjoyed with fresh white bread or a crisp salad.

 

Nutritional values per portion (approx.)

  • Calories: approx. 220 kcal
  • Fat: approx. 10 g
  • Carbohydrates: approx. 28 g
  • Protein: approx. 4 g
  • Dietary fiber: approx. 5 g

 

 

 

 

 

 

Ingredients:

(4 portions)

  • 2 small zucchinis
  • 4 medium-sized potatoes
  • 4 small onions
  • 2 cloves of garlic
  • Salt and pepper (to taste)
  • Oregano, fresh or dried
  • Thyme, fresh or dried
  • Olive oil (to taste, approx. 3-4 tbsp)

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