Potato and zucchini parmesan

Preparation

1. We put the Parmesan cheese in the glass and grate it into speed 10. We take it out and reserve.

2. Peel the potatoes and cut them into very thin slices. Wash the zucchini well and cut it into thin slices. Place everything in a bowl and add a little oil, salt, and pepper. Mix well, place it in the Varoma container, and set aside.

3. We put a clove of garlic, 15 g of olive oil and 80 g of bread in the glass. We program 15 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass and program 4 minutes, 120º, speed 1. We remove to a bowl and reserve.

4. Now we put 15 g of oil, 150 g of chopped onion and two cloves of garlic in the glass. We program 5 seconds, speed 5. We program 5 minutes, 120º, speed 1.

5. Add the tomato passata, water, sugar, dried herbs, a pinch of salt, a pinch of pepper, and a few basil leaves. Place the Varoma in position, with its lid, and program. 20 minutes, varoma temperature, speed 1.

6. When the programmed time is up, preheat the oven to 200º.

7. In a baking dish, place half the steamed zucchini and potato. Top with half the breadcrumbs and then half the Parmesan cheese. Now top with half the chopped mozzarella and cover with half the tomato sauce.

8. We form another layer of zucchini and potato, add the rest of the tomato sauce, the rest of the mozzarella, and what's left of the Parmesan cheese and the bread.

9. Bake at 200º for approximately 15 minutes.