Zucchini and potato casserole
Zucchini and potato casserole is a gluten free main course. One serving contains 857 calories, 12g of protein, and 72g of fat. This recipe serves 2 and costs $1.72 per serving. Winter will be even more special with this recipe. This recipe is liked by 20 foodies and cooks. Head to the store and pick up garlic, pepper, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by My Zucchini Recipes. Overall, this recipe earns a good spoonacular score of 79%. Try Fish, potato and zucchini layered casserole, Sweet potato, zucchini and chicken breast casserole, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole) for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
50 g butter
1 handful of grated cheese
200 ml cream
2 cloves of garlic
2 tablespoon of olive oil
¼ teaspoon freshly chopped oregano
pepper
3-4 medium sized potatoes
salt
1 medium zucchini
Equipment:
oven
Cooking instruction summary:
Peel the potatoes and cut them into slim slices. It's important to slice the potatoes into inch / 0,5 cm thick slices, otherwise will be uncooked.Slice the zucchini into slim slices, as well.Preheat the oven to 180C/ 350F. Grease an ovenproof dish with two tablespoons of olive oil.Place the zucchini and potato slice alternately in the dish, overlapping slightly and season with salt as taste. Put the casserole into the oven and bake it for 12-15 minutes.While the vegetables are baking, cook the cream.Boil 200 ml single cream, add the butter and crushed garlic. Season it with salt, pepper and oregano. Cook it for 3-4 minutes, then pour hot the mixture over the zucchini and potato casserole.Sprinkle the top of the dish with grated cheese.Place the casserole back to the oven and bake it for 10 minutes, until the cheese is melted.Before serving make sure the potatoes are thoroughly cooked, if are not, return the casserole to the oven and continue baking for a couple of minutes.
Step by step:
1. Peel the potatoes and cut them into slim slices. It's important to slice the potatoes into inch / 0,5 cm thick slices, otherwise will be uncooked.Slice the zucchini into slim slices, as well.Preheat the oven to 180C/ 350F. Grease an ovenproof dish with two tablespoons of olive oil.
2. Place the zucchini and potato slice alternately in the dish, overlapping slightly and season with salt as taste.
3. Put the casserole into the oven and bake it for 12-15 minutes.While the vegetables are baking, cook the cream.Boil 200 ml single cream, add the butter and crushed garlic. Season it with salt, pepper and oregano. Cook it for 3-4 minutes, then pour hot the mixture over the zucchini and potato casserole.Sprinkle the top of the dish with grated cheese.
4. Place the casserole back to the oven and bake it for 10 minutes, until the cheese is melted.Before serving make sure the potatoes are thoroughly cooked, if are not, return the casserole to the oven and continue baking for a couple of minutes.
Nutrition Information:
covered percent of daily need
