Casserole with potatoes and zucchini

Description

For those who hold the post and not only. A delicious vegetarian casserole of zucchini and potatoes. Both hot and cold.

Ingredients

Potatoes

1 kg
Zucchini

1 kg
Onion

2 piece
Vegetable oil

0.5 cup
Salt

2 Tbsp
Black pepper

1 tsp
Crackers

2 Tbsp
Mayonnaise

3 Tbsp
Dill

1 coup
Garlic

2 tooth

Cooking

Peel the potatoes, to clean the weight was 1 kg. Pour in a pot of water and boil. In boiling water, drop the potatoes and cook until tender. Season with salt to taste.

Peel the onion and finely chop. The pan pour 2 tablespoons of oil and put the onions. Fry on a slow fire until tender.

Zucchini wash scratched, cut into two parts. Then cut them into thin plates of 1 cm width, salt.

In a pan pour oil and sauté the zucchini until tender.

Drain the water from boiled potatoes, cool slightly, add the prepared onions and RUB them in order (in a blender or RUB through a sieve).

Protiven grease with oil, sprinkle with breadcrumbs and put half of the potatoes.

On top of the potatoes place the zucchini, add salt, pepper, sprinkle with grated on a fine grater garlic, and then place the sliced fennel.

Third layer - potatoes, fourth - zucchini, season with salt and pepper, coat with garlic and a little vegetable oil. Put in the oven for 30 minutes, the Temperature of 200 degrees.