Vegetable casserole with sunflower seeds

Ingredients:

450 g potato

225 g carrot

1 onions - head

50 g Sunflower seeds

2 Leeks - stem

2 Garlic - cloves

2 pcs. zucchini

100 g fresh mushrooms

1 Art. l. grated cheese

1/4 h. l. marjoram

vegetable oil

salt

pepper

parsley

Cook the sliced potatoes and sliced carrots in salted water. Drain and mash.

Fry the chopped onion and peeled sunflower seeds in butter until onion is soft. Connect with potato mixture, add the oregano and pepper.

Fry the chopped leek rings and pounded garlic in oil for about 5 minutes. Pepper. Add the sliced zucchini and mushrooms and cook for 2-3 minutes. Put half of the prepared mixture of leeks in an ovenproof dish. Top with half of the cooked potato mixture. Add the remaining mixture of leeks and the remaining potato mixture. Sprinkle with cheese and bake for 20-25 minutes until golden brown.

Arrange the chopped parsley.