Potato Zucchini Bake

by Tarla Dalal

Added to 29 cookbooks
This recipe has been viewed 6011 times

Potato and cheese… both are hot favorites with kids! Cheese is high in protein and calcium, a perfect food for growing kids; however it is better to restrict its intake... no thanks to its high fat content. I have used mozzarella cheese instead of cooking cheese as its fat content is comparatively lower.

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Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes 4 servings
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Ingredients

1/2 tsp butter for greasing
2 big sized potatoes, boiled, peeled and cut into thick slices
1 1/2 tbsp cream
6 tbsp grated mozzrella cheese
salt and freshly ground black pepper (kalimirch) powder to taste
1/2 tsp dried oregano
1 small sized zucchini, cut into thin slices
1 big sized tomato, cut into thin slices
2 tbsp tomato ketchup for serving

Method

Grease a glass baking tray with butter and arrange the potato slices at the bottom in an even layer.
Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the potatoes.
Arrange the zucchini slices over the potatoes in an even layer.
Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the zucchini.
Arrange the tomato slices over the zucchini in an even layer.
Put the remaining cream, cheese, salt, pepper and oregano over the tomatoes.
Bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes or till the cheese melts and turns light brown in colour.
Remove, divide into 4 equal portions and serve immediately with tomato ketchup.

RECIPE SOURCE : Growing Kids Cook Book