- 8 New Brunswick potatoes peeled and cut into thin slices
- 3 zucchinis cut into thin slices
- 1 thinly sliced medium red onion
- 500g of ripe tomatoes
- Olive oil
- Thyme and rosemary
- Salt and pepper
- Breadcrumbs
- Parmesan
In a pan, heat olive oil and cook onion until tender. In an oven plate, alternate layers of potatoes, zuchinnis season each layer with cooked onion salt and pepper, and drizzle with olive oil. Finally, sprinkle the top with a mixture of grated parmesan cheese, breadcrumbs, thyme and rosemary. Place in a preheated oven at 350 ºF for about an hour. 4 portions.
Print Recipe