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| Parenting Essentials |
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Potato, Pumpkin & Zucchini Bake |
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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.
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Serves: 2 people |
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3 medium-sized potatoes (scrubbed, skinned and cut into 1 cm thick slices) |
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1/2 small pumpkin (skinned and cut into 1 cm slices) |
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2 zucchinis (cut diagonally into 1/2 cm thick slices) |
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1/2 can cream of corn soup (substitute with mushroom, chicken or asparagus, if preferred) |
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100 g grated cheddar cheese |
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2 tablespoons bacon bits (optional) |
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2 teaspoons margarine |
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1 large onion (cut into wedges) |
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3 cloves garlic (finely chopped) |
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1/2 teaspoon mixture of dried rosemary and / or thyme for seasoning (optional) |
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1/2 cup breadcrumbs |
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sprig of parsley (finely chopped) |
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| 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. |
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Season with herbs, pepper and 1 tablespoon bacon bits. Turn off heat and place vegetables in an oven proof baking fish. |
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Bring soup to a boil and pour over the vegetables. Sprinkle breadcrumbs, grated cheese and the remainder of the bacon bits. |
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Place dish in a moderately heated oven and bake for about 10 minutes until cheese melts and breadcrumbs turn golden brown. Serve warm. |
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