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🍽️ Crispy Zucchini, Eggplant & Potato Casserole

202 kcal · 30 min · 4 servings

Ingredients

• 300 g zucchini
• 200 g eggplants
• 3 sprigs thyme
• 200 g ripe tomatoes
• 350 g waxy potatoes
• 2 garlic cloves
• 1 tbsp butter
• 1 tbsp spelt flour
• 500 ml milk (1.5% fat)
• salt
• pepper
• nutmeg
• 1 tsp olive oil
• 100 g grated cheese (e.g. Gouda, Emmental)

Instructions

1. 1. Wash the zucchini and eggplant thoroughly. Trim off the ends.
2. 2. Slice half of the zucchini into thin rounds.
3. 3. Dice the remaining zucchini and the eggplant into small cubes.
4. 4. Wash the thyme and shake off excess water.
5. 5. Strip the small thyme leaves from the stems.
6. 6. Wash the tomatoes.
7. 7. Remove the hard stem attachments from the tomatoes.
8. 8. Slice the tomatoes.
9. 9. Peel the potatoes.
10. 10. Wash the peeled potatoes.
11. 11. Slice the potatoes into very thin slices using a peeler or mandoline.
12. 12. Peel the garlic.
13. 13. Melt the butter in a pot over medium heat.
14. 14. Press the garlic directly into the melting butter.
15. 15. Sprinkle the flour over the butter and garlic mixture.
16. 16. Stir the mixture vigorously until the flour is incorporated.
17. 17. Sauté the flour mixture briefly until slightly fragrant.
18. 18. Deglaze the mixture with the milk.
19. 19. Whisk the sauce vigorously with a whisk to prevent lumps.
20. 20. Simmer the sauce over medium heat for 5 to 7 minutes.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Grate some fresh nutmeg over the sauce.
24. 24. Add the stripped thyme leaves to the sauce.
25. 25. Grease the baking dish with some fat.
26. 26. Mix the potato slices with the zucchini and eggplant cubes.
27. 27. Place the vegetable mixture into the prepared baking dish.
28. 28. Pour the sauce evenly over the vegetables.
29. 29. Arrange the zucchini slices in an overlapping, shingle-like pattern on top of the sauce.
30. 30. Arrange the tomato slices in an overlapping, shingle-like pattern on top as well.
31. 31. Sprinkle the cheese evenly over the top layer.
32. 32. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
33. 33. Bake the casserole in the preheated oven for 30 minutes.

Nutrition per serving

• kcal: 202
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 17 g