Zucchini and potatoes au gratin

This is Grandma Lina's recipe and it speaks of Liguria, a region in Italy, of fragrant herbs and simple ingredients that the earth offers us. Closing our eyes we can perceive the aromas of basil, garlic and the tasty vegetables with which the zucchini and potato gratin is made. But the dish is not only rich in flavor, it is also a healthy dish. The condiment that gives it a unique and fascinating note is pesto, made with lots of basil, which counteracts inflammation and protects the liver and heart, and garlic, with a powerful antitumor and antioxidant action. And then the zucchini and potatoes au gratin are a very versatile dish, which can become a delicious side dish but also the main course, perhaps served with seasonal salad and cooked beans.

4 courgettes

4 potatoes

1 onion

4 tablespoons of Genoese pesto

200 ml of vegetable broth

Extra virgin olive oil

Grated Parmesan cheese

Wholegrain breadcrumbs

Sea salt

Pepper

Clean and cut the courgettes into slices. Peel and slice the potatoes. Slice the onion. On a baking sheet covered with parchment paper, arrange the slices of zucchini, onions and potatoes. Brush the vegetables with oil and season with a pinch of finely ground salt. Bake at 180 degrees for 20 minutes. In a separate bowl, dilute the pesto in the broth. Get a bowl, grease the bottom with oil. Arrange a first layer of courgettes, onions and potatoes to cover the bottom of the bowl. Pour part of the broth and pesto mixture over the vegetables. Spread breadcrumbs, Parmesan and pepper. Make another layer of vegetables then pour more broth with the pesto, distribute breadcrumbs, parmesan and pepper and so on until all the ingredients are used up, the number of layers depends on the size of the bowl. Bake in the oven at 180 degrees for 20 minutes.