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Zucchini casserole with potatoes and corn

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Ingredients for 2 servings:

  • 1 large zucchini
  • 2 small potatoes
  • ½ can corn
  • 1 pinch(s) of salt and pepper
  • 1 pinch(s) of oregano
  • 1 clove(s) garlic
  • 100g Gouda
  • 1 egg(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian, for a casserole dish

Grate the washed zucchini. Add the egg, salt, pepper, and corn and mix well. Spread everything evenly in a baking dish. Peel and slice the potatoes, which were previously boiled in water. Arrange them on top of the zucchini mixture. Bake the casserole for about 35 minutes in a preheated oven at 180°C (350°F) on the middle rack. Only after these 35 minutes, sprinkle the cheese and oregano over the dish and let the cheese melt briefly in the heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Zucchini casserole with potatoes and corn