← All recipes

🍽️ Oven Vegetable Gratin with Zucchini, Tomato and Feta

321 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• 2 large zucchini
• 1 shallot
• 1 clove of garlic
• 2 tbsp olive oil
• 400 g chopped tomatoes (can)
• 75 ml dry white wine
• salt
• pepper (from the mill)
• 1 tbsp freshly chopped sage
• 150 g feta
• sage leaf (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly under running water.
3. 3. Cut the potatoes into thin wedges.
4. 4. Wash the zucchini thoroughly.
5. 5. Slice the zucchini into thin rounds.
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Heat some oil in a pot.
9. 9. Sauté the shallot and garlic in the hot oil until translucent.
10. 10. Add the tomatoes and wine to the pot.
11. 11. Season the mixture with salt and pepper.
12. 12. Let the sauce simmer for four minutes.
13. 13. Stir the sage leaves into the sauce.
14. 14. Take three tablespoons of the tomato pieces out of the sauce and set them aside.
15. 15. Spread the potatoes in a baking dish.
16. 16. Pour the remaining tomato sauce over the potatoes.
17. 17. Arrange the zucchini slices in a shingled pattern on top of the sauce.
18. 18. Sprinkle the reserved tomato pieces over the dish.
19. 19. Crumble the feta cheese over the top.
20. 20. Place the baking dish in the preheated oven.
21. 21. Bake the dish for 40 to 45 minutes.
22. 22. Garnish the finished dish with fresh sage leaves.
23. 23. Serve the gratin hot.

Nutrition per serving

• kcal: 321
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 30 g