Zucchini, Potato and Feta Slices

• young potatoes↗350g g

  thinly sliced

• zucchini4

  (about 900 g), trimmed and thinly sliced

• olive oil↗3 tbsp tbsp
• block of feta200g g

  crumbles (vegetarian, optional)

• small bunch of mint

  leaves gathered and chopped

• eggs↗8

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Transfer the potato and zucchini slices to a large bowl and toss with olive oil and some seasonings. Spread in a single layer on two trays and bake for 25 minutes until lightly golden, stirring halfway through to brown evenly.

2. 2

   Line a 20 × 30 cm baking pan with a large sheet of parchment paper, ensuring there are no tears or cuts (where egg could seep). Layer the vegetables on the paper, sprinkling most of the feta and all the mint between the layers.

3. 3

   Season the egg, then pour it over the vegetables. Sprinkle the remaining feta crumbs on top. Bake for 25‑30 minutes until the egg is set and the top is golden. Let it cool completely in the dish, then chill until use. Store in the refrigerator for up to two days. Cut into squares and pack in a lunchbox or picnic basket.