Baked Zucchini and Potato Casserole with Greek Yogurt Sauce

This is a very tasty and easy recipe! Perfect for a healthy and satisfying meal, this baked zucchini and potato casserole is packed with flavor and nutrients. Pair it with a delicious Greek yogurt sauce for an extra burst of freshness.

Ingredients:

For the Casserole:

  • 2 zucchini
  • Salt
  • 1 large potato
  • 3 tablespoons semolina
  • 50 ml (1/4 cup) milk
  • Parsley
  • Dill
  • 50-60g Parmesan cheese
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 2 eggs
  • 70g (1/2 cup) flour
  • 1 teaspoon baking powder
  • 1 red pepper

For the Sauce:

  • 2 tablespoons Greek yogurt or sour cream
  • 2 cucumbers
  • 3 olives
  • 1 garlic clove

Instructions:

Prepare the Vegetables:

  1. Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes, then squeeze out the excess water.
  2. Grate the potato and squeeze out the excess water.

Prepare the Casserole Mixture: 3. In a large bowl, combine the grated zucchini and potato.

  1. Add the semolina and milk, and stir to combine.
  2. Chop parsley and dill, and add to the mixture.
  3. Grate the Parmesan cheese and add it to the bowl.
  4. Season with salt and black pepper to taste.
  5. Add 2 tablespoons of olive oil and stir.
  6. Beat the eggs and add them to the mixture.
  7. Add the flour and baking powder, and stir until well combined.
  8. Dice the red pepper and add it to the mixture.

Bake the Casserole: 12. Grease a casserole dish with olive oil.

  1. Pour the mixture into the dish and spread it out evenly.
  2. Bake in the oven at 180°C (350°F) for 20 minutes, or until golden brown and cooked through.

Prepare the Sauce: 15. In a bowl, combine the Greek yogurt or sour cream.

  1. Grate the cucumbers and chop the olives, then add them to the bowl.
  2. Mince the garlic and add it to the mixture.
  3. Mix well.

Serve: 19. Serve the baked zucchini and potato casserole warm, with a side of the Greek yogurt sauce.

Serving Suggestions:

  • Garnish with additional fresh herbs like parsley or dill.
  • Serve with a light side salad for a complete meal.

Cooking Tips:

  • Make sure to squeeze out as much water as possible from the zucchini and potatoes to prevent the casserole from becoming too soggy.
  • Adjust the seasoning according to your taste preference.

Nutritional Benefits:

  • Zucchini and potatoes provide vitamins, minerals, and fiber.
  • Eggs and Parmesan cheese add protein and healthy fats.
  • Greek yogurt offers probiotics and additional protein.

Dietary Information:

  • Vegetarian: This recipe is vegetarian.
  • Gluten-free option: Use gluten-free flour and semolina to make this recipe gluten-free.

Why You’ll Love This Recipe:

  • Healthy and nutritious: Packed with vegetables, protein, and healthy fats.
  • Easy to make: Simple ingredients and straightforward steps.
  • Delicious and satisfying: A flavorful and comforting meal.
  • Versatile: Perfect for lunch, dinner, or as a side dish.

Conclusion:

This Baked Zucchini and Potato Casserole with Greek Yogurt Sauce is a nutritious and delicious meal that is easy to prepare. Enjoy the blend of fresh vegetables, herbs, and cheese, paired with a refreshing yogurt sauce. Give it a try and enjoy the wholesome goodness of this delightful dish! Bon appétit! 🌿🧀🥒