oven-baked potato, tomato and zucchini

Potato au gratin is delicious but it packs a whole load of calories and starch. So instead of making it from just potatoes with loads of dairy, why not interspersing the layers with tomato and zucchini? That’s what we had for dinner this week with red butter lettuce dressed with a simple Dijon mustard vinaigrette and a sautéed piece of tempeh. A Perfect Meal! My potato dish turned out tasty but it would have tasted even better if I had used fontina cheese on top or perhaps just a sprinkle of parmesan cheese. Instead I tried a cheddar cheese made with goat’s milk which was a bit strong. I’m still so in love with Goat Song that I couldn’t help myself! Other than that, the dish was superb. After you’ve tried this you’ll also be singing “Viva la pappa col pomodoro” or “Long live potato with tomato!”

Oven-baked Potato, Zucchini and Tomato

Ingredients:

slicing vegetables

1 lb mixed egg-sized potatoes (golden, purple, red)
1 lb zucchinis
6 ripe roma tomatoes
4 sprigs of fresh thyme
1 large onion
3 minced garlic cloves
Olive oil
Salt
Pepper
1/3 cup cheese (cheddar, fontina, gruyere)

How to:

Slice onion thinly and sauté with garlic and some olive oil till translucent. Spread evenly on the bottom of a baking tray. Slice potatoes, zucchinis and tomatoes about the same thickness: you can use a mandolin if you have one handy. Lay slices of potato, tomato and zucchini in alternating and overlapping rows in a single layer over onions. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Bake at 350F for about 50min or until potatoes are soft. Add cheese on top and bake till cheese is slightly browned. Bon appétit!