Baked Zucchini and Potato Casserole Recipe

Baked Zucchini and Potato Casserole Recipe

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:

1. 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:
      • After 15 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the zucchini.

2. Prepare the Potatoes:

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

3. Mix the Ingredients:

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

   2. Add Zucchini, Potatoes, and Cheese:
      • Add the grated zucchini, potatoes, chopped chives, and 70g grated cheese to the egg mixture. Stir well to combine.

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

4. Bake the Casserole:

1. 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 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.