Zucchini and potato casserole by myzucchinirecipes Anna | Mealz

Zucchini and potato casserole

2 Servings

10 min Prep, 25 min Cook


Allergy Friendly


Easy vegetarian, gluten-free casserole recipe: http://myzucchinirecipes.com/zucchini-and-potato-casserole/

Views: 361


Cooking Stages

    • Peel the potatoes and cut them into slim slices. It's important to slice the potatoes into ⅕ inch / 0,5 cm thick slices, otherwise will be uncooked. Slice the zucchini into slim slices, as well.

    • Preheat the oven to 180°C/ 350°F. 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.

Nutrition Facts

Serving Size 13.5 g

Amount Per Serving
Calories 121.5 cals6%
% Daily Value*
Kilojoules 508.5 kJ6%
Fat 13.8 g21%
Sodium 0.1 mg0%
Carbohydrate 0 g0%
Protein 0 g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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