1. Get the zucchini ready:
Shred the zucchini.
Shred 2 zucchinis into a big bowl.
Add salt to the zucchini.
Put 1 teaspoon of salt in the shredded zucchini, mix it, and leave it for 15 minutes to remove extra water.
Remove extra water.
After 15 minutes, use a clean kitchen towel or paper towels to remove the extra water from the zucchini.
2. Get the potatoes ready:
Shred the potatoes.
Shred 3 potatoes and put them to the side.
3. Combine the Ingredients:
Mix the liquid ingredients together.
In another bowl, mix 3 eggs, 50ml (1/4 cup) of milk, and 2 tablespoons of vegetable oil.
Include zucchini, potatoes, and cheese.
Put the shredded zucchini, potatoes, chopped chives, and 70g of grated cheese into the beaten eggs. Mix thoroughly.
Mix the powdery ingredients.
Add 3 tablespoons of semolina, 70g of flour, and 1 tablespoon of baking powder. Mix well until everything is combined.
Cook the casserole in the oven.
Get the baking pan ready.
Put oil or butter on a baking dish or cover it with parchment paper.
Cook in an oven.
Pour the mix into the baking pan and make the surface even. Cook in an oven that has been heated to 200°C (392°F) for 30 minutes, or until the food is golden brown and fully cooked.
5. To help or assist.
After baking, let the casserole cool down a bit before cutting and serving it. Enjoy it hot with your preferred side dishes!
Ways to serve food:
You can enjoy this dish as a main course with a salad on the side, or as a side dish with grilled meats or fish.
Add more chopped chives or a spoonful of sour cream on top for extra taste.
Tips for Cooking:
Make sure to remove as much water as you can from the zucchini to prevent a soggy casserole.
You can use breadcrumbs instead of semolina if you like.
Benefits for your health:
Zucchini is a healthy vegetable with few calories and lots of vitamins A and C.
Potatoes give you energy and nutrients because they contain carbohydrates and potassium.
Eggs and cheese provide protein and good fats to the meal.
Information about food and drinks:
Vegetarian: This recipe is for people who don't eat meat.
Nutrition Information (per portion):
Calories: 220
Protein: 8 grams
Carbs: 24 grams
Fat content: 10 grams
Storage: This refers to the act of keeping things in a specific place for future use.
Refrigerator: Keep leftover food in a sealed container in the fridge for a maximum of 3 days.
Freeze food portions for a maximum of one month in the freezer. Warm up in the oven before serving.
Reasons to enjoy this recipe:
Simple to prepare: Basic ingredients and little preparation make this meal easy to make.
Nutritious and satisfying: Full of vegetables, protein, and fiber, it is a healthy choice.
Versatile: Can be enjoyed as the main dish or as a side, great for any meal.
Final thoughts:
This Baked Zucchini and Potato Casserole is a tasty and filling meal that brings together the freshness of zucchini and the coziness of potatoes. Adding cheese and semolina makes it creamy, and the golden baked top gives it a nice appearance. Whether you serve it as a side dish or a main course, this casserole will surely be enjoyed by the entire family!
