|
 |
| Parenting Essentials |
|
|
|
Potato, Pumpkin & Zucchini Bake |
|
|
|
Using just 3 types of vegetables, it is still possible to concoct a nutritionally rich and balanced meal. Potatoes provide carbohydrate, while the pumpkin and zucchini are rich in vitamins A and C respectively.
|
|
 |
Serves: 2 people |
 |
|
3 medium-sized potatoes
(scrubbed, skinned and cut into 1 cm thick slices) |
|
1/2 small pumpkin
(skinned and cut into 1 cm slices) |
|
2 zucchinis
(cut diagonally into 1/2 cm thick slices) |
|
1/2 can cream of corn soup
(substitute with mushroom, chicken or asparagus, if preferred) |
|
100 g grated cheddar cheese |
|
2 tablespoons bacon bits (optional) |
|
2 teaspoons margarine |
|
1 large onion (cut into wedges) |
|
3 cloves garlic (finely chopped) |
|
1/2 teaspoon mixture of dried rosemary and / or thyme for seasoning (optional) |
|
1/2 cup breadcrumbs |
|
sprig of parsley (finely chopped) |
|
 |
| 1. |
Boil potato slices in a pot of water seasoned with pepper and salt. Remove. In the same liquid, boil pumpkin slices and drain. |
| 2. |
Lightly fry garlic and onions in margarine till fragrant. |
| 3. |
Add cooked potatoes, pumpkin and zucchini slices, lightly frying for about 2 to 3 minutes. |
| 4. |
Season with herbs, pepper and 1 tablespoon bacon bits. Turn off heat and place vegetables in an oven proof baking fish. |
| 5. |
Bring soup to a boil and pour over the vegetables. Sprinkle breadcrumbs, grated cheese and the remainder of the bacon bits. |
| 6. |
Place dish in a moderately heated oven and bake for about 10 minutes until cheese melts and breadcrumbs turn golden brown. Serve warm. |
|
|
 |
|
|
|
Our Guidebooks |
|
|
