This Zucchini and Potato Casserole is a savory and hearty dish that’s perfect as a main course or a side. With a combination of tender grated zucchini and potatoes, creamy cheese, and a golden crust, it’s an easy-to-make dish that’s full of flavor and comfort. Ideal for family dinners or gatherings, it’s sure to become a favorite on your table.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- Zucchini: 2, grated
- Salt: 1 teaspoon
- Potatoes: 3, peeled and grated
- Eggs: 3
- Milk: 50ml (1/4 cup)
- Vegetable Oil: 2 tablespoons
- Chives: 2 tablespoons, chopped
- Cheese: 70g (cheddar, mozzarella, or your choice), grated
- Semolina: 3 tablespoons
- Flour: 70g
- Baking Powder: 1 tablespoon
Directions
Step 1: Prepare the Zucchini
- Grate the zucchini into a large bowl.
- Add 1 teaspoon of salt, stir, and let it sit for 15 minutes to release excess water.
- After 15 minutes, squeeze out the excess moisture using a clean kitchen towel or paper towels.
Step 2: Prepare the Potatoes
- Grate the potatoes and set them aside.
Step 3: Mix the Ingredients
- In a separate bowl, whisk together the eggs, milk, and vegetable oil.
- Add the grated zucchini, potatoes, chopped chives, and grated cheese to the egg mixture. Mix well.
- Stir in the semolina, flour, and baking powder until the mixture is thoroughly combined.
Step 4: Bake the Casserole
- Grease a baking dish or line it with parchment paper.
- Pour the mixture into the baking dish, smoothing the top.
- Bake in a preheated oven at 200°C (392°F) for 30 minutes, or until golden brown and cooked through.
Step 5: Serve
- Allow the casserole to cool slightly before serving.
- Slice and enjoy warm as a main dish or side.
Serving Suggestions
- Pair with a crisp green salad for a balanced meal.
- Serve alongside grilled or roasted chicken for a hearty dinner.
- Add a dollop of sour cream or Greek yogurt on top for a creamy touch.
- Enjoy with a slice of crusty bread for extra texture.
Cooking Tips
- Ensure you squeeze out as much water as possible from the zucchini to avoid a soggy casserole.
- Use your favorite cheese for added flavor—Parmesan, Gruyere, or feta work wonderfully.
- For a crunchy top, sprinkle breadcrumbs or extra cheese over the casserole before baking.
Nutritional Benefits
- Zucchini and potatoes provide essential vitamins, minerals, and dietary fiber.
- Eggs and cheese add protein and calcium to the dish.
- Chives offer a mild onion flavor and are rich in antioxidants.
Dietary Information
- Vegetarian-friendly.
- Not suitable for gluten-free diets unless using gluten-free flour and semolina.
Nutritional Facts (per serving, approximate)
- Calories: 190
- Protein: 7g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (356°F) or in the microwave until warmed through.
- Freezing is not recommended, as the texture of the potatoes may change upon thawing.
Why You’ll Love This Recipe
- A simple, one-dish meal that’s easy to prepare.
- Packed with fresh vegetables and cheesy goodness.
- Perfect for meal prep or feeding a crowd.
- Customizable with your favorite herbs and cheese varieties.
Conclusion
This Zucchini and Potato Casserole is a versatile and delicious dish that brings together wholesome ingredients in a flavorful way. Whether you’re serving it for dinner or as a side dish, its creamy interior and golden crust make it a satisfying addition to any meal. Try it today and savor the taste of home-cooked comfort!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a slightly sweeter flavor to the dish. - Can I make this casserole gluten-free?
Substitute the flour and semolina with gluten-free alternatives, such as rice flour and cornmeal. - What other vegetables can I add?
Carrots, bell peppers, or spinach can be grated or chopped and added to the mixture. - Can I prepare this dish ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to 12 hours before baking. - What type of cheese works best?
Cheddar, mozzarella, or Parmesan are great options, but you can use any cheese you prefer. - Can I freeze the casserole?
Freezing is not recommended, as the texture of the potatoes may become watery upon thawing. - How do I ensure the casserole is not soggy?
Squeeze out as much moisture as possible from the zucchini before mixing it with the other ingredients. - Can I use a different herb instead of chives?
Yes, parsley, dill, or thyme are excellent substitutes for chives. - Can I make this dairy-free?
Replace the milk with a plant-based alternative and use dairy-free cheese. - How do I know when the casserole is fully cooked?
The top should be golden brown, and a toothpick inserted in the center should come out clean.