Homemade zucchini casserole is an idea for a very tasty and filling dinner. In addition, it is cheap and easy to prepare. This vegetable casserole consists mainly of zucchini, but also carrots, potatoes and cheese. It tastes really delicious with tzatziki sauce!
How to prepare…
Ingredients:
1200 g zucchini (weight before peeling)
200 g carrots
300 g potatoes
1 large onion (or two small ones)
3 large eggs
1/2 cup breadcrumbs
100 g cheese, e.g. Gouda or mozzarella
2 flat tablespoons of mayonnaise
2 small garlic cloves
3/4 level teaspoon salt
1/4 level teaspoon pepper
3/4 a level teaspoon of dried marjoram or lovage
Start by grating the vegetables. I used young zucchini, so I just washed it and cut off the ends. If you buy ripe zucchini, I recommend peeling it and removing the seeds from the inside. The zucchini (in my case, two larger ones) are grated on a large-mesh grater. Sprinkle evenly with a pinch of salt and set aside for 10-15 minutes to release some juice (it will be easier to squeeze it out).
Peel the potatoes and carrots and also grate them on a large-mesh grater. Squeeze the grated vegetables from excess juice – you can do it with your hands over a sieve. Finely chop the onion (a large piece in my case). Then fry it in hot oil or butter until it is translucent. Leave to cool. Put the squeezed vegetables, 3 large eggs, fried onion, mayonnaise (2 flat tablespoons) mixed with pressed garlic (2 small cloves), breadcrumbs (1/2 cup), as well as grated or finely chopped cheese (e.g. 100 g Gouda) into a bowl. Also add spices – 3/4 a flat teaspoon of salt, 1/4 a level teaspoon of pepper and 3/4 a level teaspoon of dried marjoram or lovage. Mix with a spoon until the ingredients combine. Zucchini casserole can be baked in a regular baking tray or a casserole dish.
Line the mold (in my case, a casserole dish) with baking paper. You can lightly grease the bottom with oil and sprinkle with a little breadcrumbs,
Put the vegetables on top (pressing them lightly) and level them out. Bake for 60 minutes at 190 degrees (top and bottom, no hot air), and then 10 minutes at 150 degrees. Cool down with the oven door slightly ajar. Zucchini casserole can of course be eaten right after taking it out of the oven, but it is definitely better to cut after it has cooled down completely. Serve with a little 18% cream or homemade tzatziki sauce – this flavor combination tastes really great in my opinion.
Zucchini casserole tastes best on the day it is baked, as well as on the next day. It can be reheated both in the oven and microwave.