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Introduction:
Got zucchini and potatoes lying around? Turn these humble vegetables into a creamy, comforting dish that’s as satisfying as it is simple. This zucchini and potato bake is layered with a rich homemade cheese sauce, lightly seasoned, and finished with a golden top. Whether served as a vegetarian main or a hearty side, this dish will win everyone over at the dinner table.
Ingredients:
2 zucchini, thinly sliced
Salt, to draw out moisture
500g (17.6 oz) potatoes, peeled and sliced thinly
150g (5.29 oz) grated cheese (divided: 100g for sauce, 50g for topping)
2 tablespoons butter
2 tablespoons flour
500 ml (2 cups) milk
1 teaspoon salt
1/2 teaspoon nutmeg
Olive oil, for greasing the baking dish
How to make:
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