Discover the secret to a perfect Zucchini Potato Casserole with this detailed recipe. Ideal for family dinners or gatherings, this dish combines the rich flavors of potatoes and zucchini with the savory touch of cheddar cheese. Follow our tips to ensure your casserole is cooked to perfection every time!
Calories: 345.98 kcal/serving
Servings: 8
Prep Time: 2 hours 30 minutes
Additional Time: 30 minutes
B/F/C: 10.54 g/8.65 g/56.51 g
Ingredients for 8 Servings:
- Grated Cheddar Cheese: 85 g (3 oz)
- Potatoes: 500 g (1.1 lbs)
- Flour: 500 g (17.6 oz)
- Salt: To taste
- Active Dry Yeast: 7 g (0.25 oz)
- Medium Zucchini: 1
- Vegetable Oil: 2 tbsp
Preparation:
Prepare the Potatoes: Peel and boil the potatoes in salted water until tender, about 20 minutes. Allow to cool slightly. Sift the flour and yeast into a large bowl. Grate half of the potatoes directly into the bowl, mixing occasionally to prevent clumping.
Mix the Dough: Thoroughly mix the dough until a smooth, uniform consistency is achieved. Cover with plastic wrap and let sit at room temperature for 30 minutes.
Prepare the Zucchini: Peel the zucchini. Grate half of it and let it sit for 15 minutes, then squeeze out the excess moisture. Add to the bowl with the potato dough. Add half of the cheese, 1 tbsp of vegetable oil, and 175 ml (6 fl oz) of warm boiled water. Knead well for 2 minutes. Cover and let rise in a warm place until doubled in size.
Slice the Vegetables: Thinly slice the remaining potatoes. Slice the zucchini into rounds about 0.5 cm (0.2 inches) thick. Set aside.
Assemble the Casserole: Lightly grease the baking dish with oil. Place the dough into the dish and flatten it with damp hands. Arrange the potato and zucchini slices on top in any pattern.
Cover with foil and let rise for another 45 minutes. Then, drizzle with the remaining oil, sprinkle with the remaining cheese, and bake in a preheated oven at 180°C (350°F) for 50 minutes. Serve the zucchini potato casserole hot.
Helpful Tip:
For added flavor, lightly fry the zucchini slices in a mixture of butter and vegetable oil before adding them to the casserole. Let them cool and then arrange on the dough.
Pro Tip:
Serve this zucchini potato casserole with thick sour cream or a homemade yogurt sauce with garlic and herbs, which you can whip up in minutes.
