This easy, delicious vegetable bake is the perfect side dish or also works for lunch with a simple green side salad. So easy and full of fresh flavour. I love it with a little basil thrown over the top because basil + zucchini is a summer dream.

Zucchini is a wet vegetable so you don’t need to add a lot of liquid to this. The combination of the juicy zucchini. Seasoning salt, pecorino and milk makes the most amazing sauce in the bottom of the dish. Is honestly incredible. I would definitely serve this at Christmas, especially in the southern hemisphere! You could prep it in advance, cook for 40 minutes and then finish it for the final 20 minutes before serving.

The potato on top and at the edges will be crispy and in the centre it will be tender. The zucchini needs to be cut thicker than the potato so that it still has texture at the end of the cooking time. That part is super important!

Ingredients

1 tsp extra virgin olive oil

2 zucchini (5mm thick slices)

2 medium potatoes, finely sliced (2mm)

2/3 cup freshly grated pecorino

1/2tsp garlic powder

1/2 tsp chilli flakes

1/4 tsp black pepper

1/2 tsp celery salt

1/2 cup +2 Tbs full cream milk (could use 1/2 milk, 1/2 cream if you want it to be richer.

Basil leaves for serving.

Directions

Preheat your oven to 190 degrees celsius. Grease a loaf tin or similar with olive oil.

Combine the garlic powder, chilli flakes, pepper and celery salt.

Divide the potato into 3 even piles, and the zucchini into 2. Create a layer of the potato using the first ‘pile’ sprinkle over the seasoning salt then follow with a layer of the zucchini using 1 of the piles of that. Sprinkle over 1/3 of the pecorino and then repeat, ending in the final potato layer. Pour the milk over and cover with foil. You should have 1/3 of the pecorino left.

Bake in your preheated oven for 40minutes. Uncover. Sprinkle over the final 1/3 of pecorino and bake for a further 20 minutes or until golden.

Serve sprinkled with basil leaves.

HH. x