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Potato, Zucchini and Cheese Casserole Recipe
Potato, Zucchini and Cheese Casserole Recipe: It packs protein, carbohydrate, dairy and vegetables in a cheesy, warm, soft slice.
Course
Dinner, Lunch
Cuisine
Mediterranean
Keyword
easy, one-pot meal, pastelon
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
generous servings
Calories
373
kcal
Author
Clara Gonzalez
Ingredients
2 ½
pound
starchy potatoes or similar
[1.13 kg]
1
large zucchini
½
cup
olive oil
, divided
2
medium white onion
, thinly sliced
2
teaspoons
salt
, divided
½
teaspoon
pepper (freshly-cracked, or ground)
, divided
4
egg (medium)
1
red bell pepper
, diced
1 ½
cup
shredded cheddar cheese
Instructions
Heat oven at 375 º F [190 ºC].
Grate potatoes and zucchini separately with the coarse side of the grater.
Heat half the oil over low heat in a 12" [30 cm] skillet.
Add onions and cook covered for five minutes. Stir occasionally.
Add the potatoes, cook and stir for three minutes.
Season with 1 ½ teaspoon of salt and ¼ teaspoon of freshly-cracked pepper.
Remove from the heat and cool to room temperature.
In a separate bowl whisk eggs and season with a ½ teaspoon of salt and a pinch of pepper.
Mix eggs, bell pepper, cheese, potatoes and zucchini.
Pour the remaining oil into the skillet, followed by the potato mix.
Bake for 45 minutes.
Remove from the oven and cool for five minutes before serving.
Serve as a side dish, or with salad for a light meal.
Nutrition
Calories:
373
kcal
|
Carbohydrates:
30
g
|
Protein:
17
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Cholesterol:
139
mg
|
Sodium:
1017
mg
|
Potassium:
1043
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
1140
IU
|
Vitamin C:
56.3
mg
|
Calcium:
291
mg
|
Iron:
7.2
mg