Boil potatoes and cool. It is best to boil the potatoes in advance so it's cold (yeah yeah-but I, as always, spontaneously, so my potatoes never cooled down=/ ). Attention, the need is boiled potatoes because raw potatoes is cooked longer than the squash. Potatoes it is best to choose one that does not fall apart.

Zucchini wash, dry and cut into thin slices. Thin - about 3 mm, if they are too thick, then first, will not be baked, and secondly, will be allocated a lot of unnecessary juice. Potatoes peel and cut into slices as well (can be thicker, it is ready).

Put the zucchini and potatoes in the form of alternating circles of zucchini with a slice of boiled potato. Here is one little note: it's best to squash and potatoes were about the same diameter. In the end it turns out like the photo. My form is not very big, D 22cm* 14cm W* 5cm. In

Make the sauce: grate garlic on a fine grater and pour 2 tablespoons of olive oil, stir.

Pour the vegetables in olive oil with garlic, sprinkle with salt, spread rosemary sprigs (or sprinkle with dry rosemary, or herbs de Provence, which also includes rosemary), pour cream. Put in a preheated 200C oven for 30 minutes. After 15 minutes take out the casserole, if the rosemary was fresh - remove branches, fill with grated cheese and put in oven for the remaining 15 minutes.

30 minutes - ready! You would know what flavors fly around the kitchen, salivation increased already after 10 minutes :)) the taste is 100 times better than the same vegetables, baked raw. The vegetables are very tender, with a nice creamy garlic flavor and aroma of rosemary.