Baked Zucchini and Potato Casserole Recipe

Introduction

This Baked Zucchini and Potato Casserole is a delicious and hearty dish that brings together the nutritious goodness of zucchini, the comforting taste of potatoes, and the richness of cheese. Perfect for family dinners, this casserole is not only easy to make but also versatile enough to be a main or a side dish.

Ingredients

• 1 teaspoon salt
• 2 zucchini, grated
• 3 potatoes, peeled and grated
• 3 eggs
• 50ml (1/4 cup) milk
• 70g cheese, grated (cheddar, mozzarella, or your choice)
• Chives, chopped (about 2 tablespoons)
• 3 tablespoons semolina
• 70g flour
• 1 tablespoon baking powder

Preparation

PREPARE THE ZUCCHINI

1. Grate the Zucchini: Grate 2 zucchini into a large bowl.
2. Salt the Zucchini: Add 1 teaspoon of salt to the grated zucchini, stir, and let it sit for 15 minutes to release excess water.
3. Squeeze out Excess Water: Use a clean kitchen towel or paper towels to squeeze out the excess moisture from the zucchini.

PREPARE THE POTATOES

1. Grate the Potatoes: Grate 3 potatoes and set aside.

MIX THE INGREDIENTS

1. Add Zucchini, Potatoes, and Cheese: Add the grated zucchini, potatoes, chopped chives, and 70g grated cheese to the egg mixture. Stir well to combine.
2. Combine Wet Ingredients: In a separate bowl, whisk together 3 eggs, 50ml (1/4 cup) milk.
3. Add Dry Ingredients: Stir in 3 tablespoons semolina, 70g flour, and 1 tablespoon baking powder until everything is well combined.

BAKE THE CASSEROLE

1. Prepare the Baking Dish: Grease a baking dish or line it with parchment paper.
2. Bake: Pour the mixture into the baking dish and smooth the top. Bake at 200°C (392°F) for 30 minutes, or until golden brown and cooked through.

Serving Suggestions

• Serve as a main dish with a side salad or as a side dish to grilled meats or fish.
• Garnish with extra chopped chives or a dollop of sour cream for added flavor.

Cooking Tips

• You can substitute the semolina with breadcrumbs if preferred.
• Be sure to squeeze as much water as possible from the zucchini to avoid a watery casserole.

Nutritional Benefits

• Potatoes: Provide carbohydrates and potassium, offering energy and nutrients.
• Zucchini: A low-calorie vegetable rich in vitamins A and C.
• Eggs and Cheese: Add protein and healthy fats to the dish.

Dietary Information

Vegetarian: This recipe is suitable for vegetarians.

Nutritional Facts (per serving)

• Calories: 220
• Protein: 8g
• Carbohydrates: 24g
• Fat: 10g

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze portions for up to 1 month. Reheat in the oven before serving.

Why You’ll Love This Recipe

• Healthy and Filling: Packed with vegetables, protein, and fiber, it’s a nutritious option.
• Easy to Make: Simple ingredients and minimal prep make this a convenient dish.
• Versatile: Can be served as a main course or a side dish, perfect for any meal.

Conclusion

This Baked Zucchini and Potato Casserole is a delicious and hearty dish that combines the best of both worlds: the lightness of zucchini and the comfort of potatoes. The addition of cheese and semolina gives it a rich texture, while the baked golden top adds a beautiful finish. Whether you’re making it as a side or a main, this casserole is sure to be a hit with the whole family!