For ➍1-2 zucchini, cubed
800 g potatoes
1 onion, chopped
100 g mushrooms, wedges
1-2 cloves of garlic, finely chopped
3 sprigs thyme
1 slender leek, coarse rings
3 tomatoes, in coarse pieces
5 sprigs basil, chopped, + some loose leaves.
100 g spicy cheese(s)*, grated
Sprinkle salt over the zucchini. Let sweat for 10 m. Dab dry.
Cook the potatoes.
Fry the onion in oil. Add mushrooms and garlic. Cook 2 m on high heat.
Add the zucchini, thyme, and, after 2 m, the leek. Stir constantly. When everything shines, add the tomatoes. Bake 2 m. Season with pepper, salt and basil.
Mash the potatoes coarsely, with some oil. Divide ⅔ over an oven dish. Add pepper and salt. Divide the vegetables over it. Spread a little cheese over it. Cover with the rest of the potatoes. Add more pepper.
Sprinkle with cheese. Grate under the grill or in a 200°C oven.
Serve with some loose leaves of basil.
Cook the potatoes.
Fry the onion in oil. Add mushrooms and garlic. Cook 2 m on high heat.
Add the zucchini, thyme, and, after 2 m, the leek. Stir constantly. When everything shines, add the tomatoes. Bake 2 m. Season with pepper, salt and basil.
Mash the potatoes coarsely, with some oil. Divide ⅔ over an oven dish. Add pepper and salt. Divide the vegetables over it. Spread a little cheese over it. Cover with the rest of the potatoes. Add more pepper.
Sprinkle with cheese. Grate under the grill or in a 200°C oven.
Serve with some loose leaves of basil.
*Like Parmigiano or Pecorino, or Gruyère.
The ingredients of a classic ratatouille used in a non-sauce main course recipe by Dutch cook Mari Maris.
