Delicious vegetable gratin with zucchini and potatoes. Great for lunch, dinner, or snack. Enjoy it warm or lukewarm with or without a salad.Makes 8 servings.
Scrub the zucchini and potatoes. Slice potatoes 1/16-inch thick and zucchini about 1/4-inch thick. Rinse potato slices. In a large colander toss potato and zucchini slices with 1½ teaspoon of salt. Let slices drain while you work on the dressing, about 10 minutes.
Cheese Filling
Into a medium-sized bowl, add low-fat ricotta cheese (1 cup), low-fat sour cream, or yogurt ( 3/4 cup), 2 pressed garlic cloves, 1/4 cup chopped chives, 1/3 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 1/4 teaspoon ground black pepper, 2 large eggs. Whisk to combine.
Grease the casserole dish with 1 teaspoon of olive oil. Layer about 1/3 of zucchini and potato slices, spread 1/3 of cheese filling over slices, and continue layering zucchini and potatoes until you finish with all the vegetables and cheese filling.
Bake
Bake 375F (190C), uncovered for 60 minutes, or until potatoes are cooked.