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