Preparation of Vegetarian Potato and Zucchini Casserole

• Let’s see how to prepare the casserole.

  First of all, wash the potatoes with the skin and the zucchinis, in a saucepan with water cook the potatoes with the skin, they should be cooked but firm. While they are cooking, cut the zucchini into small pieces and chop the onion. In a frying pan, put a drizzle of oil and sauté the onion, then add the zucchini, a little water, and salt, cover with a lid and cook for 10 minutes. When the potatoes are ready, drain them, let them cool for 5 minutes, then peel them and put them in a bowl. Add the cooked zucchini and mash well with a potato masher, season with salt, grate some nutmeg, and add breadcrumbs and béchamel sauce, (the béchamel sauce was leftover from making lasagna. If you want to make it, you can find my recipe on the blog, otherwise, ready-made is also fine.) Mix everything well, take a baking dish, sprinkle some breadcrumbs on the bottom, pour the prepared mixture and level it, make a layer of breadcrumbs, a layer of grated Parmesan, and then another little bit of breadcrumbs, bake in a preheated oven and cook for at least 20 minutes or until desired browning.

  
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