Potato and zucchini parmesan: light, unique and tasty!
published on 7 June, 2017 at 16:43
This zucchini and potato parmesan is a delicious alternative to the classic eggplant parmesan. It’s easy and rather quick to prepare. The end result will surprise you! INGREDIENTS
900g potatoes
2 zucchini
500g béchamel
200g ham
250g provola cheese
50g Parmesan cheese
DIRECTIONS
Peel the potatoes and cook them in a microwave or boil them in some water for 5 minutes. Let them cool and then slice them thinly. In a baking dish, add a layer of béchamel, potatoes, salt, pepper, zucchini, another layer of béchamel, ham and provola cheese. Continue in this order until the dish is filled. Top it off with one more layer of potatoes, béchamel and plenty of Parmesan cheese. Bake at 200°C for 30/40 minutes until it is golden brown on top.
more
more from Love Kitchen
-
24879 VIEWSLove Kitchen
-
15703 VIEWSLove Kitchen
-
10582 VIEWSLove Kitchen
-
8163 VIEWSLove Kitchen
-
3267 VIEWSLove Kitchen
-
7735 VIEWSLove Kitchen
-
3363 VIEWSLove Kitchen
-
12795 VIEWSLove Kitchen
-
2338 VIEWSLove Kitchen
-
534 VIEWSLove Kitchen
-
11581 VIEWSLove Kitchen
-
1154 VIEWSLove Kitchen
-
10043 VIEWSLove Kitchen
-
3018 VIEWSLove Kitchen
-
4295 VIEWSLove Kitchen
-
2995 VIEWSLove Kitchen