- a bunch of green onions - 1 piece
- Parmesan cheese - 1 glass
- flour - 2 Art. spoons
- thyme - 1 st. a spoon
- salt - 1 1/2 teaspoons
- black pepper - 3/4 Teaspoons
- potatoes - 900 Grams
- squash or courgettes - 360 Grams
- olive oil - 6 teaspoons
1. Finely chop the green onions and thyme. Grate the cheese. Peel and cut the potatoes and zucchini into round slices 3 mm thick. Preheat the oven to 190 degrees. Lubricate the two forms for baking. Put aside 1/4 cup of sliced green onions. Stir the remaining green onions, cheese, flour, thyme, salt and pepper in a medium bowl. 2. Lay 1/6 of the potatoes in one prepared form so that the slices overlap each other. Lay 1/4 squash over the top of the potato. Pour 1 teaspoon of a spoonful of oil. Sprinkle 1/6 of the cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of zucchini and 1 teaspoon of oil. Sprinkle 1/6 of the cheese mixture. Lay out 1/6 of the potatoes. Pour 1 teaspoon of oil. Sprinkle 1/6 of the cheese mixture and gently squeeze. Repeat the procedure with the second baking dish and the remaining ingredients. 3. Cover the forms with foil. Bake until the potatoes are tender, about 40 minutes. Remove the foil, bake until golden brown, about 25 minutes. You can make a casserole 6 hours in advance. Cool, cover with foil and put in the refrigerator. Then bake at 175 degrees in the oven, about 30 minutes. Cut both casseroles into slices. Sprinkle 1/4 cup of green onion slices and serve.
Servings: 8