Ingredients:
1 teaspoon salt
2 zucchini, grated
3 potatoes, peeled and grated
3 eggs
50ml (1/4 cup) milk
70g cheese, grated (cheddar, mozzarella, or your choice)
Chives, chopped (about 2 tablespoons)
3 tablespoons semolina
70g flour
1 tablespoon baking powder
Directions:
1. PREPARE THE ZUCCHINI:
- Grate the Zucchini:
- Grate 2 zucchini into a large bowl.
- Salt the Zucchini:
- Add 1 teaspoon of salt to the grated zucchini, stir, and let it sit for 15 minutes to release excess water.
- Squeeze out Excess Water:
- After 15 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the zucchini.
2. PREPARE THE POTATOES:
- Grate the Potatoes:
- Grate 3 potatoes and set aside.
3. MIX THE INGREDIENTS:
- Add Zucchini, Potatoes, and Cheese:
- Add the grated zucchini, potatoes, chopped chives, and 70g grated cheese to the egg mixture. Stir well to combine.
- Combine Wet Ingredients:
- In a separate bowl, whisk together 3 eggs, 50ml (1/4 cup) milk, and .
- Add Dry Ingredients:
- Stir in 3 tablespoons semolina, 70g flour, and 1 tablespoon baking powder until everything is well combined.
4. BAKE THE CASSEROLE:
- Prepare the Baking Dish:
- Grease a baking dish or line it with parchment paper.
- Bake:
- Pour the mixture into the baking dish and smooth the top. Bake in a at 200°C (392°F) for 30 minutes, or until golden brown and cooked through.
- Once baked, allow the to cool slightly before slicing and serving. Enjoy it warm with your favorite sides!
Serving Suggestions:
- Serve as a main dish with a side salad or as a side dish to grilled meats or fish.
- Garnish with extra chopped chives or a dollop of sour cream for added flavor.
Cooking Tips:
- You can substitute the semolina with breadcrumbs if preferred.
- Be sure to squeeze as much water as possible from the zucchini to avoid a watery casserole.
Nutritional Benefits:
- Potatoes provide carbohydrates and potassium, offering energy and nutrients.
- Zucchini is a low-calorie vegetable rich in vitamins A and C.
- Eggs and cheese add protein and healthy fats to the dish.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
Nutritional Facts (per serving):
Calories: 220
Protein: 8g
Carbohydrates: 24g
Fat: 10g
Storage:
- Fridge: Store leftovers in an in the fridge for up to 3 days.
- Freezer: Freeze portions for up to 1 month. Reheat in the oven before serving.
Why You’ll Love This Recipe:
- Healthy and Filling: Packed with vegetables, protein, and fiber, it’s a nutritious option.
- Easy to Make: Simple ingredients and minimal prep make this a convenient dish.
- Versatile: Can be served as a main course or a side dish, perfect for any meal.
Conclusion:
This Baked Zucchini and Potato Casserole is a delicious and hearty dish that combines the best of both worlds: the lightness of zucchini and the comfort of potatoes. The addition of cheese and semolina gives it a rich texture, while the baked golden top adds a beautiful finish. Whether you’re making it as a side or a main, this casserole is sure to be a hit with the whole family!