Cut the cleaned potatoes, carrots and washed zucchini into rounds. It is important to grade the thickness due to overcooking: potatoes are the thinnest, carrots a little thicker and zucchini can be even more robust.

Mix the chopped vegetables in a deep bowl with half of the oil (1 tbsp), dried oregano, ground black pepper and salt (1 tsp). Coat the baking dish with the rest of the oil. Potatoes, carrots, zucchini and washed spinach leaves are repeatedly layered next to each other and placed horizontally in rows on a baking sheet.

Bake for half an hour in the oven at hot fan mode at a temperature of 190 °C.
Mix the cream with yogurt, add pinch of salt. Pour the mixture over the unbaked vegetables, sprinkle the surface with grated Parmesan and put it back in the oven for 25 minutes at a temperature of 190 °C, but no longer with hot air. It is convenient to put the baking pan in the lower part of the oven or use the bottom baking mode.
After baking, let it stand for at least 15 minutes. When serving, add freshly chopped parsley.

potatoes 800 g (approx. 3 pcs.)
zucchini 540 g (approx. 2 pcs.)
carrots 260 g (approx. 2 pcs.)
spinach leaves 100 g
parmesan cheese 90 g
cream 200 g
yogurt 200 g
salt 1 tsp + 1 tsp
black pepper 1 tsp
dried oregano 1 tbsp
olive oil 2 tbsp

servings: 6 preparation time: 70 min