Vegetable Gratin with Zucchini and Potatoes
Preparation steps
Scrub potatoes and boil in salted water for about 30 minutes or until knife-tender.
Rinse and trim zucchini, cut into thin slices. Rinse fennel, pluck off green parts and chop. Slice fennel. Peel onions and garlic. Chop garlic finely, cut onions into thin strips.
Drain potatoes and peel, cut into bite-sized pieces.
Grease baking dish with a little oil.
Heat 2 tablespoons of oil in a pan and saute onions with fennel for about 5 minutes or until light brown. Add garlic and saute briefly. Remove from heat. Half potatoes. Layer zucchini and some onion mixture in a pan, season with salt and pepper. Arrange potatoes on top and finish with a layer of onion mixture. Season with salt and pepper and sprinkle with fennel leaves. Whisk the rest of oil with broth, drizzle over vegetables and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from oven and serve.
