Baked Zucchini and Potato Casserole Recipe

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

Preparation

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.
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   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!