400 g potatoes, previously cooked
400 g courgette
300 g tomatos
200 g mozarella
50 g parmesan
2 tablespoons breadcrumbs
1 egg
100 g cream
salt
pepper
chives
parsley

Wash the vegetables and cut into slices. Grease a baking tin and arrange the sliced vegs like roof tiles. Combine the egg, the cream, the spices the herbs and pour over the vegetables. Distribute mozarella slices on it and sprinkle with the breadcrumbs. Bake for 30 minutes at 170 °C