Baked Zucchini and Potato Casserole

Introduction

This baked zucchini and potato casserole is a perfect combination of flavors and textures. It’s a delicious and nutritious dish that can be served as a main course or a side dish. The grated zucchini and potatoes, combined with sautéed vegetables and cheese, make for a dish that’s sure to impress.

Ingredients

• 2 zucchini, grated
• 2 potatoes, grated
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 red peppers, finely chopped
• 300 g (10.6 oz) canned corn, drained
• Spring onions, finely chopped
• Parsley, finely chopped
• 2 eggs
• Salt and pepper, to taste
• 200 g (1 2/3 cups) flour
• 100 g (3.5 oz) cheese, grated
• 4 tablespoons sour cream
• 1 clove garlic, minced
• Dill, chopped

Nutrition Information

• Servings: 6
• Calories: 250 per serving

Preparation Time

• Preparation time: 30 minutes
• Cooking time: 35 minutes
• Total time: 1 hour 5 minutes

Instructions

Step 1: Prepare the Vegetables

1. Grate Zucchini: Grate the zucchini and place them in a bowl. Add salt and stir. Let sit for 15 minutes to draw out moisture.
2. Grate Potatoes: Grate the potatoes and place them in a bowl of water. Rinse well to remove excess starch.

Step 2: Sauté Vegetables

3. Sauté Onion: In a skillet, heat vegetable oil over medium heat. Add the finely chopped onion and fry for 2-3 minutes until translucent.
4. Add Carrot: Add the finely chopped carrot to the skillet. Cover and fry for 5 minutes until slightly tender.
5. Add Red Peppers: Add the finely chopped red peppers to the skillet. Cover and fry for an additional 3-5 minutes until all vegetables are tender.

Step 3: Combine Ingredients

6. Prepare Zucchini and Potatoes: Squeeze out the excess juice from the salted zucchini. Drain the potatoes well.
7. Mix Vegetables: In a large bowl, combine the grated zucchini, drained potatoes, sautéed vegetables, canned corn, finely chopped spring onions, and parsley.
8. Add Eggs and Seasoning: Beat the eggs and add them to the vegetable mixture. Season with salt and pepper to taste.
9. Add Flour: Gradually add the flour to the vegetable mixture, mixing until well combined.

Step 4: Bake the Casserole

10. Prepare Baking Sheet: Grease a parchment-lined baking sheet with vegetable oil.
11. Add Vegetable Mixture: Spread the vegetable mixture evenly on the prepared baking sheet.
12. Initial Bake: Bake in a preheated oven at 200°C (390°F) for 30 minutes.

Step 5: Add Cheese and Finish Baking

13. Add Cheese: Remove the baking sheet from the oven and sprinkle the grated cheese evenly over the top.
14. Final Bake: Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden.

Step 6: Prepare Sour Cream Garlic Sauce

15. Mix Sauce: In a small bowl, combine the sour cream, minced garlic, and chopped dill. Mix well until combined.

Step 7: Serve

16. Cool and Serve: Allow the casserole to cool slightly before cutting into squares. Serve warm with a dollop of the sour cream garlic sauce on top.

Storage Notes

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven or microwave before serving.

Enjoy this delicious baked zucchini and potato casserole! It’s a perfect dish for any occasion and is sure to become a favorite in your household.