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.
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