Zucchini’s tart with Mozzarella

Description

The potato and zucchini tart is a rustic and full-bodied dish, very tasty. This vegetarian dish loves everyone, adults and children, and is a great way to eat zucchini even to the younger ones.
The Zucchini Torte contains potato, zucchini and Massimo’s Mozzarella. It’s great for a cold winter lunch or a side for dinner.

difficulty Difficult:
Medium
preparation Preparation:
40 min
cooking Cooking:
45 min
doses Doses:
4 people

Ingredients

  • Zucchini/Courgette: 500g
  • All-purpose red potatoes: 500g
  • Massimo’s© Mozzarella: 2 containers
  • Extra virgin olive oil: spoon
  • Breadcrumbs
  • Salt and pepper for seasoning
doses

Preparation

Potato Slice the Zucchini Slice of Mozzarella
  1. Boil the potatoes, whole and unpeeled, until semi soft. Add a dash of salt to the water for flavor.
  2. Slice the Zucchini, layer evenly on a tray and place in the oven at 180C for 30 minutes to dry out the Zucchini.
  3. Slice Massimo’s Mozzarella into roughly half a centimeter slices.
slice the potatoes into roughly half a centimeter slices Start the layering with potato, Zucchini then the Mozzarella.
  1. Once the potatoes are cooked to semi soft, remove from water and allow to cool. After the potatoes have cooled enough to touch, peel the skin from the potatoes, it should come away easily by hand. Now slice the potatoes into roughly half a centimeter slices.
  2. Prepare the cooking pan by drizzling some extra virgin olive oil in the bottom and sprinkling breadcrumbs over the oil, this creates a non-stick effect and adds flavor.
    Start the layering with potato, Zucchini then the Mozzarella. Once you have placed your first layer, drizzle a little of the oil and season to your liking
  3. Finish off with breadcrumbs and cook in the oven for 45 minutes at 200C.

Buon Appetito