1 tbsp evoo
6 potatoes, peeled and sliced thin
3 zucchinis, sliced thin
1-2 tbsp flour
2 ounces of cambozola, chopped into small pieces
freshly ground pepper to taste
Preheat oven to 400 degrees F.
Salt zucchini, and let drain in a colander for 15 minutes, squeezing occasionally.
Toss potatoes with olive oil and pepper to taste, then place in an ovenproof dish. Roast potatoes for 20 minutes.
Rinse zucchini, squeeze out excess water, then pat dry with paper towel.
Place zucchini in a bowl. Add cheese and flour and stir well.
Remove half the roasted potatoes from the ovenproof dish, and reserve. Place zucchini mixture over the first half of the roasted potatoes, then place the reserved half of the potatoes on top of the zucchini. Drizzle with a little olive oil, and add a little more ground pepper, if desired.
Lower oven temperature to 350 degrees F, and roast for 30-40 additional minutes, or until potatoes are cooked to your liking.