It started as a trifolate :))

..continued as a triple trifolate..and ended as a compound

Preparation steps

On a moderate heat in a high frying pan with a lid, heat the oil.Add the garlic sliced into slices, when it simmers add the zucchini sliced into rings.Spice and fry for 5 minutes, stirring to cover all the pieces with oil and get the color.Cover, reduce the heat and bake for another ten minutes.
Apply the same procedure to tomatoes and potatoes ... provided that the potatoes take 5 minutes longer.
Each time the vegetables are done, squeeze a little of the oil and place in a separate bowl aside. When everything is done, arrange layer by layer as desired, pour a mixture of made egg and cooking cream, salt, pepper, if desired, you can add chopped parsley leaves. Pour this mixture over the mixture, sprinkle generously with parmesan and place in the oven at 200 ° C for 15-20 minutes..or it depends on the oven..until it gets a nice color ..
I also added a bit of chopped bacon to the zucchini, but that’s because I’m a carnivore squared, not necessary at all.

Serving

Serve warm as a solo dish or as a side dish to meat ...

Ingredients

for zucchini trifolate:2 larger zucchini
2 tablespoons olive oil
2-3 cloves of garlic (I used young)
salt and pepper
for tomato trif:2-3 larger ripe tomatoes
2 tablespoons olive oil
salt, pepper. a little sugar
for potato trif:5-6 potatoes
2 tablespoons olive oil
salt and pepper
more:2 eggs
1.5 dcl cream (sour or for cooking-whichever you prefer)
plenty of parmesan
optionally chopped parsley

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Rosa Cooking