Potatoes and zucchini baked with breadcrumbs, gratinated, golden and flavorful.
If baked potatoes and zucchini are already a tasty and flavorful dish, try adding two tablespoons of grated cheese and two of breadcrumbs and you will see how delicious they are after a nice gratin in the oven, perhaps using Sicilian-flavored breadcrumbs!!! These potatoes and zucchini au gratin, also called sandy potatoes and zucchini, are a zucchini recipe or if you prefer a potato recipe, simple, healthy and tasty, perfect as a side dish, but also a vegetarian dish suitable for adults and children. Ready to prepare it together? Let’s go, but as always first, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
- Cuisine: Italiana
Ingredients to make sandy, gratinated baked zucchini with potatoes
- 10.6 oz zucchini (fresh and crisp (about 2.5 cups sliced))
- 14.1 oz potatoes
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- 2 tbsps Grana Padano, grated (or Parmesan)
- 2 tbsps breadcrumbs
Potatoes and zucchini au gratin: instructions…
- Oven or microwave with crisp function
- Baking pan or crisp plate if using the microwave
Preparation of sandy baked potatoes and zucchini
You can prepare this recipe either in a conventional oven, in the microwave, or in an air fryer.
If your microwave has a crisp function and you have the suitable plate, you can use it; 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 chopped into very small pieces and finish with the zucchini cut into chunks as well.
Season with salt, drizzle a good amount of oil and place in the oven.
If you use the microwave, cook on the low rack for 45 minutes, setting the crisp function and stirring occasionally.
If you choose the conventional oven, bake at 356°F (180°C) preferably convection for 40-45 minutes, stirring occasionally in this case as well. If you choose the air fryer, adapt the total weight to your basket and cook for about 25 minutes at 392°F (200°C).
When cooking is complete, add two tablespoons of grated cheese and two tablespoons of breadcrumbs, mix and leave to gratin in the oven for 5 minutes, or until you obtain the degree of browning you desire.
Remove from the oven, let rest for ten minutes and serve hot or warm.
Enjoy this side dish while it’s still hot and crispy. Store any leftovers in the fridge, well sealed in an airtight container and consume within 24 hours, perhaps using them in a frittata as a recovery recipe.
If you want to stay updated on my recipes, follow me also on:
pinterest, X, you tube and tiktok.
From here, you can return to the HOME and discover new recipes!
