The zucchini and carrot casserole with cheeses is a rich and tasty vegetarian idea, perfect as a side dish or main course. For this recipe, I grated zucchini, carrots, and potatoes, then mixed them with an egg and some cheeses. Finally, I garnished with breadcrumbs and baked it in the oven: it will create an irresistible crust that will whet the appetite of the whole family!
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Recipes with zucchini
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
Ingredients
- 1 zucchini (large)
- 1 carrot (large)
- 2 potatoes (medium)
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 oz oz emmental cheese
- 3.5 oz oz mozzarella
- to taste breadcrumbs (gluten-free for celiacs)
- to taste salt
- to taste extra virgin olive oil
Steps
To make the zucchini and carrot casserole with cheeses, wash and clean the vegetables and grate them, transferring them to a bowl.
Wash and clean the potatoes, grate them and add them to the vegetables. Add the egg and start mixing the ingredients.
Then add the Parmesan, the cheese cut into cubes, and the grated mozzarella.
Adjust the salt and mix all the ingredients well together.
Take a baking dish, grease it, sprinkle the bottom with breadcrumbs and pour in the mixture made earlier.
Sprinkle the surface with more breadcrumbs and bake in the preheated oven at 392°F for 20 minutes, until a golden crust is obtained. Enjoy your meal!
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