The zucchini and potato casserole is a very tasty dish prepared with a few ingredients 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 their peak season, and there are many recipes that can be made with these two excellent ingredients.
Ideal as a main course, it can be served either hot or warm.
My garden, at this time, is lush. I’ve just harvested the first new potatoes and immediately took advantage to make this recipe.
Harvest time 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 pitchfork, and my children meticulously search for and extract the tubers.
It’s indescribable to see the satisfaction in their eyes as they finally admire the fruits of the plants they have cared for and watched grow for months.
I recommend other vegetable-based recipes like
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the zucchini and potato casserole
- 3 medium dark zucchinis
- 4 small to medium potatoes
- 4.5 oz mozzarella or provolone
- 2.5 oz grated Parmesan cheese
- 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 the zucchinis into half-inch thick slices, and the potatoes into thinner slices, also in rounds. The same goes for the mozzarella or provolone, both suitable for this recipe.
Next, oil a baking dish 8.7×5.9 and layer in the zucchinis, then the potatoes, and finally the provolone until complete, as in the photo.
Once the baking dish is filled, add salt, grated Parmesan cheese, and a nice drizzle of extra virgin olive oil. Bake at 350 degrees Fahrenheit for about 40 minutes until golden brown. Finally, remove from the oven, let it cool slightly, and serve… in an air fryer at 400 degrees Fahrenheit for 20 minutes
Enjoy your meal!
Storage and Notes
The zucchini and potato casserole can be stored in the fridge for two days and should be reheated in the oven before serving.
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