This Zucchini and Potato Casserole is a hearty and flavorful dish packed with fresh vegetables, herbs, and melty mozzarella cheese. Served with a refreshing garlic-cucumber sauce, it’s a perfect meal for breakfast, brunch, or dinner.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Casserole:
- 4 Chicken eggs
- 1 tsp Salt (for egg mixture)
- 4 tbsp Milk
- 4 tbsp Wheat flour
- 1 tsp Baking powder
- 28 g (1 oz) Spring onions, chopped
- 28 g (1 oz) Dill, chopped
- 1 Zucchini, grated
- 3 Potatoes, peeled and grated
- 1 tsp Salt (for zucchini and potatoes)
- Olive oil for cooking
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 Carrot, grated
- 1 Sweet red pepper, chopped
- 1 tsp Salt (for sautéed vegetables)
- Black pepper, to taste
- ½ tsp Provencal herbs
- 150 g (1/3 lb) Mozzarella cheese, shredded
For the Garlic-Cucumber Sauce:
- 2 tbsp Mayonnaise
- 3 tbsp Sour cream
- 1 Clove garlic, minced
- 1 Fresh cucumber, diced
Directions
Prepare the Vegetable Mixture:
- Grate the zucchini and potatoes, then sprinkle with 1 tsp of salt. Let sit for 10 minutes to release moisture. Squeeze out the excess liquid using a clean kitchen towel.
- Heat olive oil in a large pan over medium heat. Sauté the onion, garlic, carrot, and sweet red pepper for about 5 minutes. Season with 1 tsp salt, black pepper, and Provencal herbs. Set aside.
Make the Egg Mixture:
3. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, 1 tsp salt, and black pepper until smooth.
4. Stir in the chopped spring onions, dill, and the squeezed zucchini-potato mixture. Mix thoroughly.
Assemble the Casserole:
5. Preheat the oven to 180°C (360°F).
6. Grease a baking dish with olive oil. Pour the egg and vegetable mixture into the dish.
7. Spread the sautéed onion and pepper mixture evenly over the top. Sprinkle with shredded mozzarella cheese.
Bake the Casserole:
8. Bake in the preheated oven for 30 minutes, or until golden brown and set in the center.
Make the Garlic-Cucumber Sauce:
9. In a small bowl, combine mayonnaise, sour cream, minced garlic, and diced cucumber. Mix well and refrigerate until ready to serve.
Serve:
10. Let the casserole cool slightly before slicing. Serve warm with a generous dollop of garlic-cucumber sauce on the side.
Serving Suggestions:
- Pair with a side of mixed greens or a cucumber-tomato salad for a light and refreshing meal.
- Serve with crusty bread or rolls for a more filling option.
Cooking Tips:
- Squeeze the zucchini and potatoes thoroughly to avoid excess moisture in the casserole.
- For added flavor, sprinkle some grated Parmesan cheese on top before baking.
- Substitute Provencal herbs with Italian seasoning or fresh thyme for a different flavor profile.
Nutritional Benefits:
- Zucchini and Potatoes: High in fiber and essential vitamins.
- Eggs: Provide protein and nutrients for energy.
- Dill and Spring Onions: Add antioxidants and flavor.
Dietary Information:
- Vegetarian-friendly.
- Contains dairy and gluten.
Nutritional Facts (Per Serving, Approximate):
- Calories: 280
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Sugar: 3 g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- A wholesome, veggie-packed dish that’s flavorful and filling.
- Easy to prepare with simple, everyday ingredients.
- Perfect for meal prep or feeding a crowd.
- The refreshing garlic-cucumber sauce elevates the flavors.
Conclusion:
This Zucchini and Potato Casserole is a comforting and satisfying dish that combines the goodness of fresh vegetables, herbs, and cheese. The garlic-cucumber sauce adds a tangy, refreshing touch that perfectly complements the rich casserole. Serve it warm for a delicious meal your family and friends will love!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a slightly sweeter flavor to the casserole. - Can I substitute the mozzarella cheese?
Yes, cheddar, Gruyere, or Parmesan work well as substitutes. - Can I make this dish gluten-free?
Use gluten-free flour in place of wheat flour. - How do I prevent the casserole from being soggy?
Thoroughly squeeze out moisture from the grated zucchini and potatoes. - Can I make this casserole ahead of time?
Yes, prepare and refrigerate it before baking. Bake it fresh when ready to serve. - What other vegetables can I add?
Bell peppers, spinach, or mushrooms make great additions. - Can I skip the garlic-cucumber sauce?
Yes, but the sauce adds a refreshing contrast to the rich casserole. - How do I store leftovers?
Store in an airtight container in the fridge and reheat before serving. - Can I freeze this casserole?
Freezing is not recommended as the texture of the zucchini may change. - What herbs work best if I don’t have Provencal herbs?
Use Italian seasoning, fresh thyme, or a combination of basil and oregano.