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
