Potatoes and zucchini baked with breadcrumbs, au gratin, golden and flavorful.
If the potatoes and zucchini baked in the oven are already a rich and tasty dish, try adding two tablespoons of grated cheese and two tablespoons of breadcrumbs and you will see what a difference the gratin makes — maybe using Sicilian flavored breadcrumbs!!! Today’s recipe is a zucchini recipe or a potato recipe, healthy and tasty, which can be a simple and flavorful side dish but also a vegetarian and vegan dish, suitable for adults and children. Ready to prepare it together? Let’s go — but as always, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
- Cuisine: Italian
Ingredients to make baked zucchini au gratin with potatoes
- 10.6 oz zucchini (fresh and crunchy (about 2 cups sliced))
- 14 oz Potatoes (about 3 medium potatoes)
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- 2 tablespoons Grana Padano, grated (or Parmigiano)
- 2 tablespoons breadcrumbs
Potatoes and zucchini au gratin: instructions…
- Oven or microwave with crisp function
- Baking dish or crisp plate if using the microwave
Preparation
You can prepare this recipe in a conventional oven, in the microwave, or in an air fryer.
If your microwave has a crisp function and you have the appropriate plate, you can use it perfectly; otherwise, cook everything in a conventional oven or in an air fryer.
Let’s proceed. Wash, peel and cut the potatoes into chunks, add the onion finely chopped into very small pieces and finish with the zucchini cut into chunks as well.
Season with salt, drizzle with a generous swirl of olive oil and place in the oven.
If using the microwave, cook on the low stand for 45 minutes, setting the crisp function and stirring from time to time.
If you choose a conventional oven, bake at 356°F (preferably convection) for 40-45 minutes, stirring from time to time as well. If you choose the air fryer, adapt the total weight to your basket and cook for about 25 minutes at 392°F.
When cooking is complete, add two tablespoons of grated cheese and two tablespoons of breadcrumbs, mix and let them gratinate in the oven for 5 minutes, or until you obtain the desired golden color.
Remove from the oven, let rest for ten minutes and serve hot or warm.
Enjoy this side dish while still hot and crispy. Store any leftovers in the refrigerator, well sealed in an airtight container, and consume within 24 hours, perhaps using them in a frittata as a recovery recipe.
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