How to make
Wash the potatoes with a brush under cold water. Cut them into cubes, without peeling them.
Cut the zucchini into the same size as the potatoes.
Put the chopped vegetables in a baking pan, season with dill, salt and olive oil.
Pour warm water to the level of the vegetables. Bake, until the water evaporates.
While the vegetables are roasting, prepare the béchamel. Melt the butter in a small pot, add 2 tablespoons of flour and fry.
Pour the cold milk all at once and immediately start stirring, until the béchamel thickens.
Season with grated nutmeg.
Pour the béchamel sauce over the roasted vegetables, sprinkle generously with grated parmesan cheese and return the potato casserole back into the oven.
Bake the zucchini and new potato casserole, until it has aquired an appetizing color.
Enjoy!
