Potato and zucchini casserole
Origin of the recipe
Potato and zucchini casserole has its roots in traditional home cooking found in many countries. This dish has become popular due to its simplicity and the availability of its main ingredients. Potatoes, a versatile and nutritious food, are used in various forms in many cuisines around the world, and zucchini, being light and tender, complements it perfectly.
What do you need for cooking?
Ingredients
-
Potato
-
Butter
-
Salt and pepper
-
Grated Parmesan
-
Zucchini
-
Leek
-
Heavy cream
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Ladle
- Pan
- Grater
- Tolkushka
- Baking dish
- Shredder
Step-by-step recipe
Step 1:
Boil the potatoes in their skins in salted water until tender.
Step 2:
Peel the boiled potatoes, place them in a bowl and mash them with a masher.
Step 3:
Add 15 g of butter or margarine and salt to taste.
Step 4:
Grate 50g of Parmesan cheese into the potatoes. Mix thoroughly.
Step 5:
Slice one zucchini into slices approximately 3mm thick.
Step 6:
Place the zucchini slices in a saucepan, cover with water, add salt, bring to a boil, and cook for 1 minute, covered. Drain.
Step 7:
Cut another zucchini into small cubes.
Step 8:
Melt 35g of butter or margarine in a frying pan and fry the diced zucchini.
Step 9:
Finely chop the leek, add to the pan, stir, add salt and pepper, stir again and lightly fry.
Step 10:
Add cream to the pan, stir and fry for another 2-3 minutes.
Step 11:
Add the vegetables from the pan to the mashed potatoes. Stir.
Step 12:
Grease a baking dish with butter.
Step 13:
Place the zucchini slices on the bottom of the pan.
Step 14:
Place the potatoes and vegetables on top and smooth it out.
Step 15:
Bake for 30 minutes at 200 degrees.
Cooking tips
It is better to use freshly grated Parmesan for the casserole – ready-made is too dry.
If you are not vegan, you can use butter and real cream, otherwise use plant-based alternatives.
