Zucchine e patate al forno (Oven Roasted Zucchini and Potatoes)
Ingredients
- 2-3 largish sized zucchini about 250g (1/2 lb), thinly sliced
- 3-4 smallish new potatoes about 300g (10-1/2 oz), peeled and thinly sliced
- 1 clove garlic split in half
- olive oil
- salt and pepper
For the topping:
- 2 heaping Tbs breadcrumbs
- A spring or two of fresh parsley marjoram or oregano, minced
- olive oil
- salt and pepper
- 1 clove garlic finely minced (optional)
- grated parmigiano-reggiano or pecorino romano to taste (optional)
Instructions
Prep the ingredients
- Place the zucchini slices in a mixing bowl and toss with a drizzle of olive and season generously with salt and pepper.
- Do the same with the potato slices, in a separate bowl
- In a third bowl, mix the breadcrumbs with the minced herb, salt, pepper and, if using the minced garlic and/or a spoonful or two of grated cheese. Drizzle with enough olive oil to moisten the mixture and mix again.
Assemble the dish
- Rub the bottom of a large baking dish with a clove of garlic and discard. Then brush on a little olive oil to cover the entire bottom of the dish.
- Lay down alternating, overlapping slices of zucchini and potato in a snug single layer.
- Sprinkle the seasoned breadcrumbs over the zucchini and potato slices. Drizzle everything with more olive oil.
Bake and serve
- Bake in a moderate (190C/375F) oven for 40-45 minutes, or until the potato is cooked through. The topping should be golden brown. If it isn't, run under a moderate broiler for a few minutes more.
- Let rest for a few minutes before serving. Serve warm or at room temperature.