Zucchini and Potato Casserole Recipe
This Zucchini and Potato Casserole is a savory baked dish of simple, fresh ingredients you can make all year round! Sauteed zucchini combined with mashed potatoes and topped with creamy cheese --- melt-in-your-mouth deliciousness in every bite!
Servings: 4
Calories: 312kcal
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Box grater
- Oval baking dish (9-inch)
Ingredients
- 500 grams potatoes (about 1 pound), peeled and chopped
- 1 medium zucchini, peeled and cubed
- 1 cup cheddar, grated
- 1/4 cup parmesan, grated
- 2 medium eggs, beaten
- 1 tablespoon breadcrumbs
- 3 teaspoons olive oil
- salt and pepper, to season
Instructions
- Boil the potatoes and simmer until they're soft.
- Drain and mash the potatoes when they're cool enough to handle.
- Heat the olive oil in a medium skillet and add the zucchini when ready.
- Add a pinch of salt and saute until they're soft --- take off the heat and let cool.
- Preheat the oven to 180°C (350°F).
- Combine the mashed potatoes, cooled zucchini, half of the cheddar, parmesan, salt and ground black pepper.
- Add the beaten eggs.
- Transfer mixture into a baking dish, then sprinkle with breadcrumbs and the remaining cheddar cheese.
- Place your zucchini and potatoes casserole in the middle of the oven for about forty minutes or until it turns golden.
- Remove from the oven and set aside for at least fifteen minutes, then enjoy!
Notes
- Cook's Tip: Remember to chop the potatoes into identical sizes so they all cook at the same time.
- Refer to the post for more tips and substitutions.
Nutrition
Calories: 312kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 346mg | Potassium: 717mg | Fiber: 3g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 33mg | Calcium: 313mg | Iron: 2mg