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Potato, zucchini and smoked scamorza bake

Thin layers of potato and zucchini baked with smoked scamorza, naturally gluten-free.

  • 45 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Potato, zucchini and smoked scamorza bake

Per serving

Calories
468 kcal
Protein
21.8 g
Carbohydrates
40.6 g
Fat
25.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Potatoes200 g
  • Zucchini150 g
  • Scamorza50 g
  • Parmigiano Reggiano10 g
  • Extra virgin olive oil2 teaspoons
  • Thyme2 g
  • Saltto taste
  • Black pepperto taste

Contains: lactose

In season: June – September

Method

  1. Preheat the oven to 200 °C (conventional). Peel the potatoes, wash and trim the courgettes and slice both into 2–3 mm rounds with a mandoline or a sharp knife.
  2. Cut the scamorza into roughly 1 cm cubes and strip the thyme leaves.
  3. Grease a single-portion baking dish with a little oil and layer potatoes, courgettes and scamorza, seasoning each layer with a little oil, thyme, salt and black pepper; finish with a layer of potatoes.
  4. Sprinkle the top with grated Parmigiano Reggiano, cover with foil and bake for 25 minutes, until the potatoes are easily pierced with a fork.
  5. Remove the foil and bake for another 10 minutes, until the top is golden and crisp. Let it rest for 5 minutes: it slices better and won't burn your mouth.

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