Baked Potatoes with Zucchini

INSTRUCTIONS

• 1
  First, start preheating the oven to 180⁠–⁠185 °C and prepare a round baking dish (⌀ 25 cm) and a larger bowl.
• 2
  Clean the potatoes and zucchini, slice them into 0.5 cm thick slices, and place them in the prepared bowl. Peel the garlic, grate it finely, and add it to the bowl along with 2 tablespoons of olive oil, thyme, salt, and pepper. Mix the contents of the bowl thoroughly.
• 3
  Now arrange the slices of potatoes and zucchini in the prepared baking dish; proceed from the edges of the dish towards the center, alternating slices of potatoes and slices of zucchini. Then cover the dish with a lid or aluminum foil, place it in the oven, and bake the mixture until golden for 30 minutes at 180⁠–⁠185 °C. Then remove the lid or foil from the dish and bake the vegetables for another 45⁠–⁠50 minutes.
• 4
  Meanwhile, grate the mozzarella finely and mix it in a bowl with 100 ml of cooking cream, 2 eggs, salt, and pepper.
• 5
  After the specified time, remove the baking dish from the oven, pour the egg mixture with mozzarella into it, and bake for another 12⁠–⁠15 minutes at 180⁠–⁠185 °C.
• 6
  Divide the finished baked potatoes with zucchini into 4 servings and serve.