Baked Potatoes with Zucchini

If you enjoy baked vegetable dishes from the oven, you will definitely like this meal. Pair it with a large bowl of salad, and you have a delicious meatless dish that you can enjoy for lunch or dinner.

Details

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

pieces Potatoes, white
2 piece Small pumpkins
2 spoons Oil, olive
2 pod Garlic, fresh
100 g Cheese, creamy
280 g Sour cream
1 spoon Thyme, fresh
pieces Salt, table
100 g Cheese, feta

Steps

Wash the potatoes thoroughly under running water and boil them in their skins. Once they can be pierced with a sharp, thin knife, drain them and let them cool slightly, then peel and slice them into approximately 2.5 cm thick slices. It's important not to overcook the potatoes!
Wash the zucchini and dry them with paper towels. Slice them into slightly thinner slices or rings than the potatoes. Peel the garlic and finely chop it. Heat oil in a pan and quickly sauté the zucchini, lightly seasoning them with salt, pepper, and chopped garlic. Sauté them just until they turn a light golden brown.
Preheat the oven to 190°C. In a bowl, mix sour cream, cream cheese, thyme, salt, and pepper. Stir the ingredients well and, if needed, add a little water, milk, or sweet cream to achieve a medium-thick sauce.
Grease a deep baking dish with oil or butter, then alternately layer the zucchini and potato slices in it. Sprinkle crumbled feta cheese over the vegetables, then pour the prepared mixture of sour cream, cream cheese, and herbs over everything. Place the baking dish in the preheated oven for about 30 minutes. The dish is ready when the top turns golden brown and is baked through.

Nutrition Information (Per 100g)

Calories: 128.53 kcal
Fat: 9 g
- Saturated Fat: 4.57 g
Carbohydrates: 8.29 g
- Sugars: 1.48 g
Protein: 2.6 g
Fiber: 1.05 g

Advice

If you wish, you can also sprinkle some grated cheese over the ingredients in the baking dish before placing it in the oven.