Potato and Zucchini Cheese Casserole [Video+Recipe]
Serving: 6 generous servings
Equipment
- Box grater or mandoline
Ingredients
- 2½ pound Yukon gold potatoes [1.13 kg]
- 1 large zucchini or 2 medium zucchini
- ½ cup olive oil divided
- 2 medium white onions thinly sliced or minced
- 1 red bell pepper minced
- 2 teaspoons salt divided
- ½ teaspoon freshly-cracked black pepper divided
- 1 teaspoon garlic cloves
- 4 large eggs
- 1½ cups shredded cheddar cheese divided
Instructions
1. Preheat oven
- Preheat the oven to 375 º F [190 ºC].
2. Grate vegetables
- Grate potatoes and zucchini separately with the coarse side of the grater.
3. Sauté vegetables
- Heat half the oil over low heat in the skillet. Stir in onions and cook stirring until they turn translucent. Add the bell pepper and cook covered for five minutes. Stir occasionally. Add the potatoes, and cook, stirring for three minutes.Season with 1½ teaspoon of salt and ¼ teaspoon of freshly-cracked pepper. Remove from the heat and cool to room temperature
4. Mix in eggs
- In a separate bowl, whisk eggs and season with ½ teaspoon of salt, a pinch of pepper, and garlic powder.Mix eggs, 1¼ cup of cheese, potatoes, and zucchini.
5. Bake
- Pour the remaining oil into the skillet covering the bottom, followed by the potato and zucchini mixture. Sprinkle with the remaining cheese.Bake in the preheated oven for 45 minutes. Remove from the oven and cool for five minutes before serving.
Nutrition
Calories: 475kcal | Carbohydrates: 37g | Protein: 15g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 1017mg | Potassium: 994mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1132IU | Vitamin C: 68mg | Calcium: 247mg | Iron: 2mg
