Thinly sliced zucchini and potatoes are baked with an egg and milk mixture and Kashar cheese for a hearty yet light vegetable dish. It is an easy, satisfying option for dinner.
Thinly slice the zucchini and potatoes, and cut the onion into rings.
Arrange the sliced vegetables in layers in a baking dish drizzled with olive oil.
Whisk the milk and eggs with the salt and black pepper. Pour the mixture over the vegetables, then sprinkle with the Kashar cheese.
Bake in a preheated oven until the potatoes are tender and the top is browned. Important: If the potatoes are not thinly sliced, they may take longer to cook.
Important: Slice the potatoes as thinly as possible. Thicker slices take longer to cook and may remain raw in the center. Allergens: contains milk, eggs, and dairy products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
