Layered Potatoes with Zucchini | Healthy and Light Lunch

Preheat the oven to 180–185 °C. Prepare a round baking dish (approx. 25 cm in diameter) and a larger bowl for mixing.

Clean the potatoes and zucchini, then cut them into slices about 0.5 cm thick. Place them in the large bowl. Peel and finely grate the garlic, then add it to the vegetables along with the olive oil, thyme, salt, and pepper. Mix thoroughly.

Arrange the potato and zucchini slices in the baking dish, working from the edges towards the center, alternating the two types of vegetables. Cover the dish with a lid or aluminum foil and bake at 180–185 °C for 30 minutes. Then remove the lid/foil and bake for another 45–50 minutes, until the vegetables are tender and golden brown.