| 1 | Wash the zucchinis, belle pepper, potatoes and tomatoes. |
| 2 | Peel potatoes, slice potatoes and zucchinis into 1/4 inch slices. |
| 3 | Remove seeds from pepper and tomato. Slice into strips (julienne). |
| 4 | In a frying pan, saute the onions and garlic in olive oil. Add the potatoes and vegetables. |
| 5 | Keep frying the vegetables till about done, but take care to keep them crunchy. |
| 6 | Season with salt and pepper. |
| 7 | Transfer the vegetables and potatoes in a buttered baking disk. |
| 8 | Add cream and cheeses. Add a dash of nutmeg to season if desired. |
| 9 | Bake in a preheated oven at about 375°F, until a nice crust is formed |
