Zucchini casserole with cheese and potatoes. Culinary blog

Zucchini is by far the best summer vegetable. You can make anything from it – from fritters to marinades, not to mention its magical ability to improve dough for homemade white bread. Today we suggest you try a light casserole, based on zucchini, which is suitable for breakfast and for a side dish for lunch or dinner.

  • 3 medium sized zucchini (or zucchini)

  • 800 g of potatoes

  • 2 cloves of garlic

  • 160 ml low-fat or low-fat cottage cheese

  • 5 eggs

  • 150 g grated cheese

  • salt and black pepper to taste

  • vegetable oil – for greasing molds and casseroles

Grate zucchini or zucchini. Best of all, not on a regular grater, but using a spiral vegetable slicer – a spiralizer. It gives long strips like spaghetti, which give the casserole an interesting texture.


Salt the grated mass and transfer to a colander. While you will prepare the rest of the ingredients, the salt will stand out and drain the excess juice.

During this time, peel and grate potatoes on a regular grater, mix it with chopped garlic. Put the mass on the bottom of the mold, pre-lubricating it with vegetable oil. Press a layer of potatoes with your palm to compress. Top with vegetable oil. This layer will become the basis of the casserole. Put the mold in the oven, preheated to 200 C for 25-30 minutes.

When the potato base is baked, remove the form from the oven, salt it on top and pepper if desired.

Mix cottage cheese with eggs, add 100 g of grated cheese here. Grated zucchini / zucchini put on a potato base. Top with a curd mass. Put the casserole in the 180C oven for 30 minutes. Remove and sprinkle with the remaining grated cheese. Put in the oven for another 3-5 minutes to make the cheese crust grate. Now the casserole is ready.

Let it stand for 10 minutes to cool slightly. before slicing.

The casserole is good both cold and hot.

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