This Zucchini and Potato Bake is a delicious and hearty dish that combines the natural sweetness of zucchini with the earthy flavor of potatoes. It’s bound together with eggs, cheese, and a touch of semolina, creating a golden, crispy top and a tender interior. Perfect for a family dinner or a potluck, this bake is both nutritious and satisfying.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total Time: 50 minutes
Ingredients:
- 2 zucchini, sliced
- 3 potatoes, peeled and sliced
- 3 eggs, beaten
- 50 ml milk (about 1/4 cup)
- 2 tablespoons vegetable oil
- Chives, chopped
- 70 g cheese, grated
- 3 tablespoons semolina
- 70 g flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions:
- Preheat the oven to 200°C (392°F).
- In a large bowl, mix the sliced zucchini and potatoes with salt. Let stand for 15 minutes.
- In another bowl, combine eggs, milk, and vegetable oil.
- Mix semolina, flour, and baking powder in a separate bowl.
- Combine all ingredients in the large bowl, adding chives and cheese. Mix well.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30 minutes, or until golden and cooked through.
Serving Suggestions:
Serve this zucchini and potato bake with a side salad and crusty bread. It pairs well with a light vinaigrette and a crisp white wine or a refreshing iced tea.
Cooking Tips:
- Ensure to let the zucchini and potatoes sit with salt for 15 minutes; this helps draw out excess moisture, resulting in a better texture.
- Use a combination of cheeses for a richer flavor.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the egg mixture.
Nutritional Benefits:
This dish is rich in vitamins and minerals from the zucchini and potatoes. Eggs provide high-quality protein, and cheese adds calcium. It’s a well-rounded meal that provides essential nutrients.
Dietary Information:
- Contains: Dairy, Gluten, Eggs
- May Contain: Nuts (depending on the cheese used)
- Suitable for: Vegetarians
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe:
This Zucchini and Potato Bake is easy to make and incredibly versatile. It’s perfect for using up vegetables and can be customized with your favorite herbs and spices. The combination of creamy, cheesy goodness with the fresh taste of zucchini and potatoes makes it a crowd-pleaser for any occasion.
Conclusion:
Enjoy this Zucchini and Potato Bake as a comforting, delicious meal that’s sure to become a staple in your recipe collection. It’s an excellent option for a nutritious and satisfying dinner that the whole family will love. Bon appétit!