The zucchini and potato casserole is a very tasty dish made with few ingredients but that make it really appetizing, thanks to the cheese that gives it the right kick.
Both potatoes and zucchinis are available all year round, but this is truly their season, and there are many recipes that can be made with these two great ingredients.
Ideal as a second course, it can be served either hot or warm.
My garden is lush this time of year. I just picked the first new potatoes and immediately took advantage of them to make this recipe.
The moment of their harvest is always a moment of unity and sharing. Everyone has their role. The most important is assigned to the most experienced person, in this case, my dad, who carefully turns the soil with a fork and my children meticulously search for and extract the tubers.
Indescribable is the satisfaction that shines from their eyes, having cared for and watched the plants grow for months and finally being able to admire the fruits.
I recommend other vegetable-based recipes such as
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini and Potato Casserole
- 3 medium dark zucchinis
- 4 small to medium potatoes
- 4.5 oz mozzarella or provolone
- 2.5 oz grated parmesan
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Baking dish
Steps
To prepare the delicious zucchini and potato casserole WATCH THE VIDEO RECIPE
Let’s start by peeling the potatoes and washing the zucchinis.
Then, on a cutting board cut with a knife, cut the zucchinis into slices half an inch thick, while the potatoes should be thinner and still in slices. Do the same for the mozzarella or provolone, both suitable for this recipe.
Next, oil a baking dish 8.7 x 5.9 in and layer in, first zucchini, then potato, and lastly provolone until finished, as shown in the picture.
Once the baking dish is filled, add salt, grated parmesan, and a good drizzle of extra virgin olive oil. Bake at 356°F in a static oven for about 40 minutes, until golden. Finally, remove from the oven, let cool slightly and finally serve…in an air fryer at 392°F for 20 minutes
Enjoy your meal!
Storage and Notes
The zucchini and potato casserole keeps in the fridge for two days and should be reheated in the oven before serving.
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