From the ingredients we need:
– 8 Medium -sized potatoes
– 1 onion
– 1 zucchini is large
– 2 carrots
– 1 tomato
– 1 glass of sour cream
– Cheese (the more tastier)
– Spices
– Salt
Potatoes and zucchini are cooked at different speeds, so in order for the casserole to bake evenly, first boil the potatoes until half-and-and. (Cut into circles. Put in cold water and turn off as soon as it boils and let it cool).
At this time we make an ancase. Vegetables without meat are usually tasteless, apparently therefore many housewives shove more mayonnaise there. In fact, a variety of spices, as well as a little oil, preferably olive, can be given to vegetables with some delicious smell. Cut the onion, pass, three carrots on the grater and add spices.
We dial the tomato with boiling water, remove the skin and also three through the grater, send it stewed in the pan.
Ruckers cut into slices.
Prepare the fill – mix sour cream with salt, dill, squeezed out of garlic and grated cheese.
Now we begin to lay everything in layers. On the bottom of the mold smeared with oil, lay out a layer of potatoes, smear the sauce, then a layer of zucchini, put the roasting, then again the potatoes, and again the sauce, and on the zucchini fry. Pour more cheese on top. Now we send 180 ° to the oven for 50 minutes.