Zucchini, Cheese, and Tomato Sauce Mille-Feuille

Heat a little oil in a skillet over very low heat and sauté the onion and garlic, which should be peeled and finely chopped.

Cook until the onion becomes translucent, then add the peeled tomatoes cut into small cubes. Season with salt, pepper, and finally, add the sugar.

Cook the sauce over low heat until it thickens slightly. Remove from heat and set aside.

Wash the potatoes thoroughly and leave the skin on. Place them in a glass bowl and cook them in the microwave for about 5 minutes or until a knife inserted into the center of each potato goes through easily.

If you don’t have a microwave, you can boil the potatoes with their skin in a pot of water and salt.

Wash the zucchinis and cut them into 2-centimeter slices. Sauté them in a skillet with a little oil for one minute on each side, being careful not to break them.

Once the potatoes are cooked, remove them from the heat and let them cool slightly. Then, slice them into rounds.

You can assemble the mille-feuille in a large baking dish or in individual molds.

Start by placing a layer of tomato sauce, followed by slices of zucchini, then slices of potato. Repeat the layers until you’ve reached your desired height.

Preheat the oven and gratinate the dish for about 5 minutes before serving.