An extraordinary pie that breaks the mold – no dough involved, just a medley of delicious vegetables. Perfect for embracing the summer vibes. The only downsides? It’s a bit tricky to slice, and stopping at just one piece is a challenge.
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Ingredients:
For the base:
- 3 large potatoes (about 1.5 kg or 3.3 lbs)
- 50 g hard cheese (approximately 1/2 cup grated)
- 20 g butter (approximately 1.5 tablespoons)
For the filling:
- 400 g zucchini (about 3 cups sliced)
- 1 bell pepper
- 2 tomatoes
- 3 cloves of garlic
- 1 onion
- Fresh herbs
- 50 g hard cheese (approximately 1/2 cup grated)
Instructions:
- Start by grating the potatoes and mixing them with grated cheese and melted butter. Add salt and pepper to taste.
- Grease a baking dish with butter and spread the potato mixture, leveling it on the sides.
- Bake for 30 minutes at 200°C (392°F).
- Chop the onion and sauté it in olive oil. Add peeled and sliced zucchini and bell pepper. After 10 minutes, add salt, pepper, herbs (optional), and squeeze garlic using a garlic press.
- Spread the filling over the baked potato base, top with sliced tomatoes, herbs, and sprinkle with cheese. Bake for an additional 30-35 minutes.
Enjoy your meal!
