Potato and Zucchini Casserole

Preparation time: 15 minutes  

Baking time: 50-60 minutes 

Level of Difficulty: Easy-Medium 

Kashrut Type: Dairy 

This casserole requires little work and uses foods that you probably already have. Potatoes and zucchini bring their own flavors and textures. Add cheese and eggs to give a delicate and rich flavor.  

The quantities in the recipe correspond to an oblong pan 31×10 cm (12×4 in) or 20×20 cm (8×8 in).  

INGREDIENTS 

600 g potatoes (about 3 medium–sized), grated 

250 g zucchini (3 small or 2 medium), grated 

1 medium-large onion, chopped 

200 grams of sifted, bug-free flour (a little less than ½ cup) 

150 g of grated yellow cheese (or substitute  with  parmesan  or  another spicy cheese) 

80g white cheese 9% (about 1/3 cup) 

3 tablespoons cottage cheese 

4 eggs 

¾ teaspoon salted salt 

black pepper 

½ teaspoon of chicken flavored soup powder 

olive oil 

PREPARATION 

1. Sauté the chopped onion in olive oil until  golden brown, and then set aside to cool. 

2. Put the grated zucchini and potatoes in a bowl, salt lightly, and then set aside. 

3. In a large bowl, mix the flour, cheese, eggs, and spices. 

4. Squeeze the zucchini and the potatoes well to  remove   their liquid. Add both to the flour bowl, and then mix well. 

5. Transfer the mixture to a well-greased pan. Put in a pre-heated oven at 170° C (350° F), and then bake for about an hour or until nicely browned.  

6. Remove from the oven and allow to cool for at least fifteen minutes before serving. 

The casserole can be eaten cold or hot. 

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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.