Ingredients
Method
1.Preheat oven to 200°C. Grease the base and insides of a shallow 1.5-litre ovenproof dish with a brush dipped in some softened butter.
2.Put the milk, cream and pesto in a large jug and whisk with a fork until combined. Season to taste with pepper.
3.If you have a V-slicer or mandoline, place the guard on one zucchini and slice thinly. Repeat with remaining zucchini. If you don’t have a V-slicer, use a vegetable peeler to slice the zucchini as thinly as possible.
4.Peel potatoes with a vegetable peeler then slice them thinly using a mandoline, V-slicer or sharp knife. Make small piles of potato slices on a board; cut the piles in half lengthways so they are roughly the same height as the zucchini slices.
5.Arrange alternate slices of potato and zucchini in the dish so they are standing up on their sides. Pour pesto over the vegetables then sprinkle with cheese. Place the dish on an oven tray; cover with greased foil.
6.Bake about 30 minutes. Remove the foil and bake for a further 15 minutes. Sprinkle the nuts over the vegetables and return to the oven. Bake a further 15 minutes or until the top is golden and vegetables are tender.
