Millefeuille of potatoes and zucchini recipe

FoodsDiary By FoodsDiary

It is not the first time that I prepare a savory vegetable mille-feuille. For example, in another of my recipes I shared a sweet potato and mushroom mille-feuille that turned out so delicious that I decided to experiment a bit and I have prepared this delicious potato and zucchini mille-feuille with melted cheese. They are very simple dishes but at the same time tasty and healthy. They are a good option to introduce more vegetables into your diet. As always, I have used vegan mozzarella-style cheese without milk and very easy to prepare at home.

Ingredients to make Millefeuille of potatoes and zucchini:

  • 5 potatoes
  • 2 zucchini
  • ½ cup tomato sauce
  • 1 piece of vegan cheese
  • 1 teaspoon salt
  • 1 pinch of pepper
  • 1 teaspoon oregano

How to make potato and zucchini millefeuille:

  1. Peel and cut the potatoes together with the zucchini into thin slices (I have done it in a food processor).
  2. Lightly grease a deep oven-proof container and place a layer of potato slices.
  3.  On top place some zucchini slices, spread the tomato sauce and cheese (sliced ​​or grated).
  4.  Repeat the layers until you run out of ingredients, ending with a layer of cheese to melt when baking.
  5.  Salt and pepper the layers and season with oregano to taste.
  6. Get to know my homemade recipe to prepare your own vegan mozzarella type cheese at home and don’t have to buy it.
  7. Preheat the oven to 180 °C and bake the potato and cheese millefeuille for 30-40 minutes until the potato is well cooked.
  8. Serve the potato and zucchini millefeuille accompanied by some roasted vegetables or sautéed mushrooms with garlic and parsley
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