Super crunchy but light crusted zucchini, potatoes and onions!

Zucchini, potatoes and onions in a crust: appetizing and light!

Today’s recipe is a second course that can solve a dinner in the best way, but you can also try it as a super tasty way to empty the fridge. It is based on courgettes, potatoes and onions and its strong point is undoubtedly the delicious crust that is produced on the surface of the vegetables after passing through the oven.

The preparation is not complicated, we explain it to you step by step.

Zucchini, potatoes and onions in a crust: appetizing and light!

The ingredients we need are the following

For four portions we need: the juice of half a lemon; enough of parsley; just enough pepper; white wine to taste; oil to taste; six potatoes; bread crumbs; Salt to taste; three onions; three tablespoons of balsamic vinegar.

The preparation

The potatoes are cut into cubes, then also the onions and courgettes. Then we pass everything into a boule and add salt, then mix all the ingredients carefully.

Now we pass them in a pan that we have taken care to grease with oil previously and we put them in the preheated oven. Everything will have to go for a quarter of an hour at a temperature between 180 and 200 degrees.

After 15 minutes, pour some white wine and put the vegetables back in the oven.

At this point , pour the balsamic vinegar, breadcrumbs, oil, parsley, pepper, salt and lemon into a bowl . Mix everything and when the wine has completely evaporated, add the above mixture, distributing it evenly over the surface of the oven-cooked vegetables.

Once this operation is done, the pan is cooked in the oven for another twenty minutes, again at a temperature of 200 degrees. When the surface of the vegetables has taken on the right golden browning, it will be time to take them out of the oven.

After that, all that remains is to serve on the table.

Have fun and bon appetit!