10 min Prep, 25 min Cook
Easy vegetarian, gluten-free casserole recipe: http://myzucchinirecipes.com/zucchini-and-potato-casserole/
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.
Serving Size 13.5 g
|Amount Per Serving|
|Calories 121.5 cals||6%|
|% Daily Value*|
|Kilojoules 508.5 kJ||6%|
|Fat 13.8 g||21%|
|Sodium 0.1 mg||0%|
|Carbohydrate 0 g||0%|
|Protein 0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|