During the ripening season of young potatoes and courgettes, be sure to mix these two vegetables by baking them in the oven. Such a juicy side dish is suitable for any meat or fish dish, it can be served both for breakfast and lunch, and for dinner, take with you to work in the lunch box, outdoors, in foil, warming up on the grill or lattice.
Be sure to add butter or vegetable oil when baking, a little liquid, if zucchini not juicy varieties, since potatoes must absorb liquid in order to become tasty and crumbly.
Since during heat treatment the zucchini releases juice, and the potatoes, on the contrary, absorb it, the lower layer of the dish should be potato, and the upper layer should be zucchini.
Ingredients:
Potatoes - 400 g
Zucchini - 250 g
Butter - 50-60 g
Garlic - 2 cloves
Spices to taste
Preparation:
1. Young potatoes contain a lot of iodine in the composition, so they should be peeled and immediately immersed in cold water, otherwise the surface of the vegetable will darken and cease to be attractive. Keeping the tubers in water is recommended until you've peeled them all off to create a dish.
2. Then drain the liquid and cut each tuber into circles no more than 1 cm thick. Pour the slices into a deep bowl, plate, bowl.
3. Rinse the young zucchini and cut off the tails on both sides. Cut into the same circles and add them to the potato slices in a container.
4. Drizzle vegetable slices with melted butter (or olive, refined sunflower), sprinkle with salt and ground black pepper. Do not add garlic, otherwise it will start to taste bitter due to prolonged heat treatment! You can pour in a mixture of Provencal or Italian herbs, but medium-sized, so that they do not burn on the surface of the dish.
5. Mix the slices gently in a container. Grease a baking dish with oil or cover with foil, parchment paper. Put potatoes on the bottom, then zucchini circles.
6. Wrap the foil, leaving a small hole for the steam to escape. Preheat the oven and place the dish with the contents in it for 25-30 minutes at 200 C.
7. 2-3 minutes before the end of baking, remove the form, peel the garlic and press the cloves onto a dish, opening the foil. Prepare the vegetables for the remaining time.
8. Place the potatoes with zucchini on plates, bowls or serving.
9. When serving, sprinkle with chopped fresh herbs, add sauces: sour cream, mayonnaise, ketchup, grain mustard, etc.
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