Zucchini and potato casserole

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Would you like a simple, tasty, hearty and inexpensive side dish? Make a casserole using this recipe. In the vegetable season, all the ingredients cost a penny in the literal sense of the word, and the dish turns out to be very worthy in appearance and taste, besides, it is prepared very simply and quickly, not counting the cooking time. If after a long day at work you do not want to stand at the stove for a long time, then a casserole made from zucchini and potatoes can be an excellent alternative to complex dishes for a family dinner.

Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.

Ingredients:

Zucchini - 300 g

Potatoes - 300 g

Hard cheese - 100 g

Sour cream - 100 g

Salt to taste

Ch.m. pepper - taste

Garlic - 1 clove

Baking powder - 1 tsp

Lean oil - 1 tsp

Seasoning for vegetables - 0.5 tsp.

Flour - as needed

Egg - 1 pc.

Step by step recipe:

 Step 1 of 8
Step 1 of 8

Prepare foods from the list. Peel and wash the garlic and potatoes.

Step 2 of 8
Step 2 of 8

Grate potato tubers and courgette on a coarse grater. The excess liquid must be squeezed out well, the easiest way to do this is with a piece of gauze.

Step 3 of 8
Step 3 of 8

Grate hard cheese, too, transfer to vegetables. Beat in a large chicken egg. Put a little cheese aside, we'll need it later.

Step 4 of 8
Step 4 of 8

Now add medium-fat sour cream, add salt and freshly ground pepper to taste, as well as a teaspoon of baking powder. Stir the mixture thoroughly.

Many housewives add a little flour to the vegetable dough, but I think that they do not squeeze out excess juice. Personally, I see no point in it. Flour makes the finished casserole viscous and heavy, but you want airy and light.

Step 5 of 8
Step 5 of 8

Transfer the vegetable dough to a greased baking dish and flat on top. Send to an oven preheated to 180 degrees for 40 minutes. Bake on top and bottom heat.

Step 6 of 8
Step 6 of 8

After a while, remove the dish from the oven, sprinkle the remaining grated cheese on the dish and return it back to the oven for another 10 minutes.

Step 7 of 8
Step 7 of 8

The finished casserole turns out to be simply gorgeous in appearance - appetizing, ruddy and very lush. But don't be too happy, it will fall off very quickly, although this will absolutely not affect its taste.

Step 8 of 8
Step 8 of 8

Use a spatula to cut the potato and zucchini casserole and divide into portions. It will be delicious to serve it with a spoonful of fat peasant sour cream.

Enjoy!

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