In the women’s season, zucchini are obtained only from the most desirable products on the table. And this fantastic recipe is easy to prepare, fast and delicious.
1 kg of potatoes (old)
500 g courgettes
4 cloves of garlic
100 grams of Parmesan cheese
300 ml of cream
50 ml of olive oil
fresh thyme, salt and pepper to taste
The onion is cut into a half moons and is softened in low heat in 30 ml olive oil, not obtained gold. The uncooked zucchini is streaked on washers. Potatoes are peeled and, using a grater, are sown on very thin discs. Vegetables are stewed in cream, salted with salt, pepper and chopped garlic and thyme. When the liquid thickens, the potatoes are mixed with the courgettes and the caramelized onions. To this all add shredded parmesan and stir.
The mixture is poured into a shallow round pan, greased with the rest of the olive oil and placed in an oven heated to 200 degrees.
Bake for about 25 minutes.