Potato, Zucchini, and Yellow Squash Gratin

Ingredients:

• 1 medium yellow zucchini (about 230 g), thinly sliced
• 1 medium zucchini (about 230 g), thinly sliced
• 1 small potato (approximately 120g), peeled and thinly sliced
• 1/4 small sweet onion, thinly sliced
• Coarse salt and freshly ground black pepper
• 1 sprig of fresh rosemary, pluck the leaves
• 1 tbsp. l. olive oil
• 1/4 cup (50 g) coarsely grated Manchego cheese or Parmesan

Preparation:

1. Preheat oven to 190°C. Line a baking dish with parchment paper and grease with vegetable oil.
2. Arrange the vegetables in an even layer in the prepared pan and season with salt and pepper. Then sprinkle with rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
3. Remove the foil and sprinkle the vegetables with cheese. Return to the oven and bake until the cheese is golden brown and all the liquid has evaporated, about 30 minutes.