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Vegetable towers

Vegetable towers

Category: Au Gratin

35 Minutes
Preparation time
Ingredients for 4 people
2 zucchini
1 eggplant
1 yellow pepper
1 red pepper
500 g tomatoes
3 onions
2 garlic cloves
2 tbsp. olive oil
100 ml vegetable broth
1 tbsp. chopped rosemary and thyme
1 tsp. chopped sage
Salt, pepper
The juice of 1⁄2 lemon
700 g waxy potatoes
4 eggs
Clarified butter for baking
1 package (250 g) of Zottarella Roll Classic
  1. Wash and dice the zucchini, eggplant, peppers and tomatoes. Peel 2 onions and garlic and dice as well. Sauté everything in hot oil in a large pot, deglaze with vegetable broth and cook together with the herbs for about 10-15 min. Season with salt, pepper and lemon juice.
  2. Pre-heat oven to 220 °C with top and bottom heating.
  3. Peel the potatoes and the rest of the onions, grate finely and press out the moisture. Mix with the eggs and season with salt and pepper. Form 12 fritters from the potato mixture and bake in an oven-proof pan in hot clarified butter. To do this, place the potato mixture on the pan with the help of a tablespoon, flatten and fry on both sides for about 4 min.
  4. Drain the vegetables catching the stock thereby (it can be used for another recipe). Spread the vegetables onto the fritters. Drain the Zottarella Roll, cut into slices and top the fritters with it. Bake in the oven for about 10 min.

Recipe inspirations from the
Zottarella cookbook