Baked Zucchini and Potato Casserole Recipe

This Baked Zucchini and Potato Casserole is a savory and hearty dish perfect for a side or main course. With grated zucchini and potatoes combined with eggs, cheese, and semolina, this dish is both flavorful and easy to make.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

2 zucchini, grated

1 teaspoon salt

3 potatoes, peeled and grated

3 eggs

50ml (1/4 cup) milk

2 tablespoons vegetable oil

Chives, chopped (about 2 tablespoons)

70g cheese, grated (cheddar, mozzarella, or your choice)

3 tablespoons semolina

70g flour

1 tablespoon baking powder

Directions:

1. Prepare the Zucchini:

Grate the Zucchini:

Grate 2 zucchini into a large bowl.

Salt the Zucchini:

Add 1 teaspoon of salt to the grated zucchini, stir, and let it sit for 15 minutes to release excess water.

Squeeze out Excess Water:

After 15 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the zucchini.

2. Prepare the Potatoes:

Grate the Potatoes:

Grate 3 potatoes and set aside.

3. Mix the Ingredients:

Combine Wet Ingredients:

In a separate bowl, whisk together 3 eggs, 50ml (1/4 cup) milk, and 2 tablespoons vegetable oil.

Add Zucchini, Potatoes, and Cheese:

Add the grated zucchini, potatoes, chopped chives, and 70g grated cheese to the egg mixture. Stir well to combine.

Add Dry Ingredients:

Stir in 3 tablespoons semolina, 70g flour, and 1 tablespoon baking powder until everything is well combined.

4. Bake the Casserole:

Prepare the Baking Dish:

Grease a baking dish or line it with parchment paper.

Bake:

Pour the mixture into the baking dish and smooth the top. Bake in a preheated oven at 200°C (392°F) for 30 minutes, or until golden brown and cooked through.

5. Serve:

Once baked, allow the casserole to cool slightly before slicing and serving. Enjoy it warm with your favorite sides!

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:

Be sure to squeeze as much water as possible from the zucchini to avoid a watery casserole.

You can substitute the semolina with breadcrumbs if preferred.

Nutritional Benefits:

Zucchini is a low-calorie vegetable rich in vitamins A and C.

Potatoes provide carbohydrates and potassium, offering energy and nutrients.

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:

Easy to Make: Simple ingredients and minimal prep make this a convenient dish.

Healthy and Filling: Packed with vegetables, protein, and fiber, it’s a nutritious option.

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!

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