Hearty Vegetable Casserole with Cheese Crust

Rinse the potatoes, remove the skin and cut into slices. Make them in the beef broth for 5 minutes. Wash the zucchini, melanzane and tomatoes and cut them into slices. Drain the chickpeas. Layer the potatoes with the vegetables and half of the cheese alternately in a gratin dish. Remove the shallots from the skin and chop finely. Melt butter in a frying pan and sauté shallots until light. Pour whipping cream and season with salt, pepper, rosemary and basil. Cook a little. Rinse parsley and mint, chop finely and add. Mixture over the vegetables form. Sprinkle remaining cheese and cook the casserole at 180 degrees Celsius for about 45 min until the potatoes are soft.

Preparation time about 45 min Cooking time about 45 min. *

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Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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