Strangely, the zucchini plants continue to produce flowers, so today, after picking a nice bunch, I decided to prepare the Potato and Zucchini Flower Casserole. It’s a simple and tasty dish, and also quick to make. Besides serving as a second course, it is excellent as a main dish and served as an appetizer.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Potato and Zucchini Flower Casserole Ingredients
- 3 potatoes (not very small, about 450g)
- 10 zucchini flowers
- 1/2 cup grated Parmesan cheese
- 7 oz smoked provolone (or regular)
- to taste breadcrumbs
- to taste salt (and pepper)
- to taste extra virgin olive oil
Potato and Zucchini Flower Casserole Tools
- Baking Dish
- Cutting Board
Steps for Potato and Zucchini Flower Casserole
Take the potatoes and slice them thinly using a mandolin, then soak the slices in cold water.
Now move on to the zucchini flowers. Remove the stem, the green threads around it, then gently open each flower and remove the central pistil. Wash them gently and dry them with paper towels.
Drain the potatoes and dry them with a cloth. Take a baking dish and grease the bottom with a little oil. Then sprinkle some breadcrumbs. Cover the bottom with a layer of potatoes, sprinkle with a little salt, pepper, and Parmesan.
Cover the potato layer with zucchini flowers, Parmesan, and provolone. Continue until all ingredients are used.
The last layer should be potatoes. A drizzle of oil and a sprinkle of Parmesan, pepper, and breadcrumbs.
Bake at 356°F for 40 minutes. For the first 30 minutes, I recommend covering the dish with foil. Then, remove it and continue cooking.
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