Description
Savory “Zesty Zucchini and Potato Bake” delivers Mediterranean charm straight to dinner tables. Crisp vegetables, aromatic herbs, and golden cheese create a delightful comfort dish you cannot resist exploring.
Ingredients
Scale
Main Vegetables:
- 2 zucchinis
- 1 large potato
- 1 red pepper (chopped)
- 2 cucumbers (chopped or grated)
Dry and Binding Ingredients:
- 70 grams (1/2 cup) flour
- 3 tablespoons semolina
- 1 teaspoon baking powder
- 50–60 grams Parmesan cheese (grated)
Liquid and Seasoning Ingredients:
- 2 eggs
- 50 milliliters (1/4 cup) milk
- 2 tablespoons olive oil
- Additional olive oil for greasing the casserole dish
- 2 tablespoons Greek yogurt or sour cream
- 1 clove garlic (minced)
- Parsley (chopped)
- Dill (chopped)
- 3 olives (chopped)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare zucchinis by grating and sprinkling with salt, allowing 10 minutes for moisture extraction.
- Grate potato thoroughly, pressing out excess liquid completely.
- Create a comprehensive mixture by combining grated vegetables with semolina, milk, herbs, cheese, seasonings, olive oil, and eggs in a spacious mixing bowl.
- Incorporate flour and baking powder into the vegetable blend, ensuring uniform distribution and folding in chopped red pepper.
- Generously coat a casserole dish with olive oil, then carefully transfer the vegetable mixture.
- Position the dish in a preheated oven at 180°C (350°F), baking for approximately 20 minutes until the surface turns golden and the center sets firmly.
- While baking, craft a complementary sauce by blending Greek yogurt with diced cucumbers, sliced olives, and minced garlic for a refreshing accompaniment.
- Remove from oven and allow the bake to rest for 5 minutes before serving to enhance structural integrity and flavor melding.
Notes
- Squeeze out excess moisture from zucchini and potato to prevent a soggy bake, ensuring a crisp and firm texture.
- Customize the recipe by swapping semolina with gluten-free alternatives like almond flour for a celiac-friendly version.
- Experiment with fresh herbs like basil or chives to add different flavor profiles and enhance the overall taste of the dish.
- Serve immediately after baking to maintain the crispy golden top and prevent the zucchini bake from becoming watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 100 mg