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Ugnsbaked steaks with zucchini and potatoes

Ugnsbaked steaks with zucchini and potatoes

Cooking Time45 m
Ingredients11
DifficultyMedium
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This is an easy way to make many vegetable steaks at once: tearing zucchini and potatoes, mixing together and broadening into the long pan. In the oven they become thin, golden and nicely crispy around the edges. Serve with a prayer dip and a fresh salad.

Ingredients

2 servings
  • Step: 1
    300 g potatoes
  • Step: 2
    250 g zucchini
  • Step: 3
    1/2 tsk salt
  • Step: 4
    1 krm pepper
  • Step: 5
    2 dl finished parmesan (2 dl equals about 50 g)
  • Step: 6
    3 msk olive oil
  • Step: 7
    1 pc poor white beans
  • Step: 8
    1 pc garlic divide
  • Step: 9
    1 1/2 dl cream file
  • Step: 10
    2 msk frozen hacked lawn or parsley
  • Step: 11
    1 pc a mixed green salad optional variety

Instructions

  • Step: 1
    Put the oven at 200°C.
  • Step: 2
    Biff: Rid potatoes and zucchini grossly on rifles. Press out of the liquid.
  • Step: 3
    Spice with salt and pepper.
  • Step: 4
    Drive the parmesanost nicely and turn half into the vegetable rifle.
  • Step: 5
    Add a baking plate paper in a long boiler, 30x40 cm and flatten out the rifle all the way out to the edges to about 1/2 cm thick plate. Soak over the rest of the cheese and ring over the olive oil. Enter the middle of the oven 20-25 minutes.
  • Step: 6
    Sauce: Pour the beans in a sil, flush them in cold water and let run off. Scale and tear the garlic nicely on a rip iron. Moses the beans. Mix beans, garlic and grass bulb with the cream file. Taste with salt and pepper.
  • Step: 7
    Serve the steak cut into pieces with prayer dip and salad.

Näring

Calories662kcal
Carbohydrates50g
Fat37g
Protein25g
Serving Size2serving

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