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.
