Zucchini and potatoes from the tray

Name: Zucchini and potatoes from the tray
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2 Tomatoes; 2 Courgettes (about 150 g each); 100 g Parmesan cheese; 1 Branch rosemary; 80 g Breadcrumbs; 30 g Sesame seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 7-10 Tbsp Rosemary

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2 Tomatoes
2 Courgettes (about 150 g each)
100 g Parmesan cheese
1 Branch rosemary
80 g Breadcrumbs
30 g Sesame seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
7-10 Tbsp Rosemary

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime wash and clean the tomatoes and zucchini. Cut the zucchini into 1 cm thick slices. Halve tomatoes, remove seeds. Cut the flesh into cubes. Grate parmesan cheese. Wash rosemary, dab dry, pluck needles and chop roughly.
2
Mix with breadcrumbs, sesame, salt, pepper and parmesan. Quench potatoes cold, peel them and cut them into approx. 1 cm thick slices. Coat a baking tray with 1 tablespoon of oil, spread zucchini, potato slices and diced tomatoes on top. Sprinkle with the sesame and rosemary mixture. Sprinkle with 2-3 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Arrange on a plate garnished with rosemary