Potato casserole with zucchini

Votes: 1

How to Make Potato and Zucchini Casserole

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

A potato casserole will be lighter, healthier, and juicier if you replace some of the potatoes with zucchini. Add onion rings, spices, and pour over a creamy mixture made with low-fat, unsweetened condensed milk. The vegetables are then sprinkled with grated Parmesan cheese and baked until tender and a delicious cheesy crust forms on top. It makes a wonderful side dish for both everyday meals and holidays, where such low-calorie yet delicious treats are perfect.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of low-fat condensed milk without sugar
1 tbsp. premium flour
1 teaspoon paprika
0.5 tsp seasoned salt, such as Spike
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced
1 small zucchini, thinly sliced
0.5 tbsp. freshly grated parmesan
2 tbsp chopped green onions (green part only), for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, zucchini, zucchini, concentrated milk, Parmesan cheese, green onions, salt with spices, nutmeg, ground cayenne pepper, paprika

Cooking the dish according to the recipe:

Preheat oven to 190°C and spray a 3-quart baking dish with cooking spray.
In a large bowl, combine the unsweetened condensed milk, flour, paprika, seasoning salt, nutmeg, cayenne pepper, 3/4 teaspoon coarse salt, and 1/2 teaspoon black pepper. Add the potatoes, onion, and zucchini and toss to coat, making sure the vegetable slices are separated.

Pour the vegetable mixture into the prepared baking dish, spread it evenly, and smooth the top with a rubber spatula. Sprinkle with Parmesan cheese and bake until the casserole is golden brown on top and soft inside, 45 minutes to 1 hour.
Let cool for 10 minutes to allow the casserole to set. Sprinkle with green onions before serving.

Categories:

recipe / Healthy eating / Low-calorie dishes / Summer dishes / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Potato gratins and casseroles / Trisha Yearwood