This savory zucchini and potato casserole is bursting with the fresh flavors of spring onions, dill, and sweet red pepper. Topped with melted mozzarella cheese and paired with a creamy garlic-cucumber sauce, it’s a delightful dish perfect for lunch or dinner.
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
For the Casserole:
- 4 chicken eggs
- 1 tsp salt
- 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
- 1 tsp salt
- 3 potatoes, peeled and grated
- Olive oil for cooking
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 carrot, grated
- 1 sweet red pepper, chopped
- 1 tsp salt
- Black pepper, to taste
- 1/2 tsp Provencal herbs
- 150 g (1/3 pound) mozzarella cheese, shredded
For the Sauce:
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- 1 clove of garlic, minced
- 1 fresh cucumber, diced
Directions:
- Prepare the Vegetable Mixture:
- Grate the zucchini and potatoes, and sprinkle with 1 tsp of salt. Let them sit for 10 minutes, then squeeze out excess moisture.
- In a large pan, heat olive oil and sauté the onion, garlic, carrot, and sweet red pepper for about 5 minutes. Season with 1 tsp salt, black pepper, and Provencal herbs.
- Make the Egg Mixture:
- In a bowl, whisk together eggs, milk, wheat flour, baking powder, 1 tsp salt, and black pepper.
- Add the spring onions, dill, and the squeezed zucchini-potato mixture. Mix everything well.
- Assemble the Casserole:
- Grease a baking dish with olive oil and pour the egg and vegetable mixture into it.
- Top with the sautéed onion and pepper mixture, then sprinkle with shredded mozzarella cheese.
- Bake in a preheated oven at 180°C/360°F for 30 minutes, or until golden and set.
- Make the Garlic-Cucumber Sauce:
- In a small bowl, combine mayonnaise, sour cream, minced garlic, and diced cucumber.
- Mix well and refrigerate until ready to serve.
- Serve:
- Let the casserole cool slightly before slicing.
- Serve warm with a generous dollop of garlic-cucumber sauce on the side.
Serving Suggestions:
- This casserole pairs well with a side of mixed greens or a simple cucumber-tomato salad.
- You can also serve it with crusty bread for a more filling meal.
Cooking Tips:
- Squeeze out as much moisture from the grated zucchini and potatoes as possible to avoid a soggy casserole.
- You can substitute mozzarella with any melting cheese like cheddar or gouda.
- If you prefer a spicier dish, add a pinch of chili flakes to the vegetable mixture.
Nutritional Benefits:
- Zucchini is low in calories and rich in vitamins A and C.
- Potatoes provide potassium and fiber, making this casserole a satisfying dish.
- Eggs offer protein, while mozzarella cheese adds calcium and a creamy texture.
Dietary Information:
- This dish is vegetarian and can be made gluten-free by using a gluten-free flour substitute.
- To make it dairy-free, simply replace the mozzarella cheese with a vegan cheese alternative and skip the sour cream in the sauce.
Nutritional Facts (Per Serving):
- Calories: 280 kcal
- Carbohydrates: 18g
- Protein: 12g
- Fat: 18g
- Fiber: 3g
- Calcium: 150 mg
- Iron: 1.5 mg
Storage Tips:
- Refrigeration: Store the leftover casserole in an airtight container for up to 3 days.
- Reheating: Reheat individual slices in the microwave or oven until warmed through.
- Freezing: You can freeze the baked casserole for up to 2 months. Thaw and reheat in the oven for best results.
Why You’ll Love This Recipe:
- Packed with Vegetables: Zucchini, potatoes, and carrots make this casserole both hearty and nutritious.
- Cheesy Comfort: The mozzarella topping adds a delicious, gooey layer that everyone will love.
- Quick and Easy: With simple ingredients and straightforward steps, this casserole comes together effortlessly.
- Customizable: Swap out veggies or cheeses to suit your taste preferences.
Conclusion:
This zucchini and potato casserole is a wholesome and satisfying meal that’s perfect for any occasion. Its creamy, cheesy texture paired with the fresh garlic-cucumber sauce makes it a crowd-pleaser at the dinner table. Whether you’re looking for a comforting family dinner or an impressive dish for guests, this recipe is sure to become a favorite!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be a great alternative for a slightly sweeter flavor. - Can I add meat to this recipe?
Absolutely! You can add cooked chicken or sausage to the casserole for extra protein. - How can I make this casserole dairy-free?
Simply substitute the mozzarella cheese with a dairy-free alternative and omit the sour cream in the sauce. - Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance and bake it when you’re ready to serve. - Is this casserole gluten-free?
You can easily make it gluten-free by using gluten-free flour instead of wheat flour. - What can I use instead of zucchini?
Yellow squash or eggplant would work well as substitutes for zucchini. - Can I freeze the leftovers?
Yes, the casserole freezes well for up to 2 months. Just thaw and reheat in the oven. - What other cheeses can I use?
Cheddar, gouda, or even feta can be great alternatives to mozzarella. - Can I skip the garlic-cucumber sauce?
Yes, the sauce is optional but adds a refreshing element to the dish. - How do I prevent the casserole from becoming soggy?
Make sure to squeeze out excess moisture from the zucchini and potatoes before adding them to the egg mixture.