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This Zucchini Potato Casserole is a delightful blend of fresh vegetables and cheesy goodness. Perfect for a cozy dinner or a potluck, it’s simple yet satisfying. The zucchini adds a nice crunch while the potatoes bring that comforting starchy texture. Topped with shredded cheddar cheese and a touch of melted butter, this dish bakes to a golden perfection. Let’s dive in!
The name of the recipe: Zucchini Potato Casserole Recipe
Ingredients:
- 2 sliced zucchini
- 4 peeled and sliced potatoes
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the sliced zucchini, potatoes, salt, and pepper.
- Layer the zucchini and potato mixture in a baking dish.
- Pour the milk over the vegetables and sprinkle the shredded cheddar cheese on top.
- Drizzle the melted butter over the cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Roasted Zucchini Casserole Recipe
What you will need to make Zucchini Potato Casserole
- Zucchini: Adds a fresh, mild flavor and moisture, balancing the richness of the potatoes and cheese.
- Potatoes: Provides a hearty, starchy base that makes the casserole filling and satisfying.
- Shredded cheddar cheese: Melts into a gooey, flavorful topping that ties all the ingredients together.
- Milk: Creates a creamy texture, helping to blend the flavors and keep the dish moist.
- Melted butter: Adds richness and helps achieve a golden, crispy top.
Essential Tools and Instruments
What tools/instruments will be needed to make Zucchini Potato Casserole Recipe
- Mixing bowl: Essential for combining zucchini, potatoes, salt, and pepper evenly before layering in the baking dish.
- Baking dish: Holds the layered vegetables and cheese, ensuring even cooking and a golden brown top.
- Knife: Needed to slice zucchini and potatoes thinly for uniform cooking.
- Cutting board: Provides a stable surface for slicing vegetables safely.
- Measuring cup: Accurately measures milk and shredded cheese for the recipe.
- Oven: Bakes the casserole to perfection, making the vegetables tender and the top golden brown.
Zucchini Potato Casserole
A hearty and delicious casserole made with zucchini and potatoes.
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Read more: Zucchini Casserole Recipe with Ritz Crackers
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 Zucchini sliced
- 4 Potatoes peeled and sliced
- 1 cup Cheddar Cheese shredded
- 1 cup Milk
- 2 tbsp Butter melted
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the sliced zucchini, potatoes, salt, and pepper.
- Layer the zucchini and potato mixture in a baking dish.
- Pour the milk over the vegetables and sprinkle the shredded cheddar cheese on top.
- Drizzle the melted butter over the cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
This casserole is a great way to use up extra zucchini and potatoes. You can also add other vegetables like bell peppers or onions for extra flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
For a twist, try adding crushed garlic or fresh herbs like thyme or rosemary to the milk mixture before pouring it over the vegetables. This adds an extra layer of flavor to the casserole.
Frequently Asked Questions
FAQ:
How thin should I slice the zucchini and potatoes?
Aim for about 1/4 inch thick slices.
Can I use a different type of cheese?
Yes, mozzarella or gouda work well too.
Do I need to peel the potatoes?
It's optional, but peeling gives a smoother texture.
Can I add other vegetables?
Sure, bell peppers or onions make great additions.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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