Potato and Zucchini Casserole in the Oven – A Delicious Recipe

Source: Trufelka, AdobeStock

Prepare it for lunch or dinner, or serve it for a festive table. Potato and zucchini casserole in the oven is always eaten very quickly. Warm, cold, with sauces, or as a standalone side dish for meat, fish, poultry – there are many options! We share our recipe!

Prep time: 1 hour.
Servings: 4.

Ingredients

• 400 g potatoes;
• 300 g zucchini;
• 1 carrot;
• 2-3 sprigs of parsley;
• 1 chicken egg;
• 40 g wheat flour;
• 2 tablespoons of 20% fat cream;
• 1 teaspoon of vegetable oil;
• ground black pepper to taste;
• salt to taste.

Step-by-step recipe

1. Grate zucchini, carrot, and peeled potatoes on a coarse grater.
2. Place the grated vegetables in a cheesecloth and squeeze out excess juice.
3. Finely chop the parsley.
4. Separately mix the egg, warm cream, flour, ground black pepper, and salt.
5. In a large bowl, combine zucchini, potatoes, carrots, and parsley. Pour in the egg mixture and mix again.
6. Grease a heatproof dish with vegetable oil, spread the vegetable mixture, and level it.
7. Bake the potato and zucchini casserole for about 45 minutes in the oven at 180 degrees Celsius. Enjoy your meal!