Tasty second course or single dish? Well, this is a big challenge, and you have to decide how to serve this delicious and economical potato, zucchini, and speck casserole.
I make it often, and most of the time, I serve it for dinner with a nice side of green salad and tomatoes.
The beauty of this casserole is that it can be prepared in very little time, and it can be served either cold or warm.
The advice I can give you is to prepare it and let your guests taste it; you’ll see that they will compliment you!!
Take note and prepare the potato, zucchini, and speck casserole with me!!

OTHER INTERESTING RECIPES.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, Autumn, Winter, and Spring

87.29 Kcal

calories per serving

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Energy 87.29 (Kcal)
Carbohydrates 8.53 (g) of which sugars 0.44 (g)
Proteins 5.26 (g)
Fat 4.04 (g) of which saturated 1.36 (g)of which unsaturated 1.23 (g)
Fibers 1.31 (g)
Sodium 167.05 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Potato, Zucchini, and Speck Casserole:

2.2 lbs zucchini
1.1 lbs potatoes
Half onion
1/2 cup breadcrumbs
1/2 cup Parmigiano Reggiano DOP
2.1 oz speck (sliced)
to taste extra virgin olive oil
to taste salt
to taste pepper
3 eggs

Tools

Loaf Pan 8.6×3.1
Pressure Cooker
Potato Masher

Preparation of the Potato, Zucchini, and Speck Casserole

– Wash the zucchini, trim them, and cut into julienne strips.
– Sauté the thinly sliced onion, add the zucchini, and cook for about 15 minutes. Season with salt and pepper and turn off the heat.
– Wash the potatoes and boil them in salted water with the skin in the pressure cooker. Cook for 4 minutes from the whistle; turn off, and peel them when warm.
– Pass them through the potato masher (or food mill), collecting the puree in a bowl.
– Add the now-cold zucchini, eggs, and Parmesan to the mashed potatoes, and adjust salt if necessary.
– Line the loaf pan with parchment paper, lightly oil the bottom, sprinkle with a little breadcrumbs, and cover with a couple of slices of speck.
– Pour part of the potato and zucchini mixture, cover with speck, and continue until all ingredients are used.
– Lightly oil the speck slices closing the casserole and sprinkle with breadcrumbs.
– Bake in a preheated oven at 340°F (ventilated) for about 25 minutes or at 356°F (static) for half an hour. Always check temperatures and times based on your own oven.
– Serve the potato, zucchini, and speck casserole warm or cold, perhaps accompanied by a nice seasonal salad.