A simple, colorful, delicious, and highly sustainable dish made with in-season vegetables.
Ingredients for 4 portions
- Pumpkin 400 g
- Potatoes 400 g
- Mozzarella 100 g
- Grated Parmesan cheese 40 g
- Parsley a few leaves
- Rosemary 1 sprig
- Extra virgin olive oil 2 tbsp
- Salt to taste
- Pepper to taste
Preparation
Dice the potatoes and pumpkin and put them in a sauce pan together with a sprig of rosemary, salt and pepper. Add a little water and cook for about ten minutes.
Mix the pumpkin and potatoes with the oil, mozzarella cut into strips, grated cheese and chopped parsley.
Put the mixture into a greased and floured tart case. Bake in a pre-heated oven at 200° for 20 minutes, changing to grill for the last few minutes to obtain a tasty crust.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.