Baked Potatoes with Zucchini

METHOD

• 1
  First, preheat the oven to 180–185 °C and prepare a round baking dish (⌀ 25 cm) and a large bowl.
• 2
  Clean the potatoes and zucchini, slice them into 0.5 cm thick pieces, 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 potato and zucchini slices in the prepared baking dish; proceed from the edges of the dish towards the center, alternating potato slices and zucchini slices. 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. Afterward, remove the lid or aluminum 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 in the egg mixture with mozzarella, and bake for another 12–15 minutes at 180–185 °C.
• 6
  Divide the finished baked potatoes with zucchini into 4 portions and serve.