Casseroles taste good, are quick to make, and usually require only a few ingredients. They are therefore ideal for a quick weeknight meal. Our potato and zucchini casserole consists of only two main ingredients and requires minimal effort to prepare. Here’s how.
Potato and Zucchini Casserole without Pre-Cooking
A hearty casserole is the perfect comfort food and appeals to almost everyone. Our potato and zucchini casserole combines savory potatoes with fresh zucchini and a crispy cheese topping for a meal that is both filling and quick to prepare.
For the casserole, first peel the potatoes and cut them into thin slices. You will then place them uncooked in the casserole dish, along with the sliced zucchini. You’ll make a sauce from onion, milk, and cream and pour it over the potatoes and zucchini. The finishing touch is a crispy layer of cheese. The type of cheese, however, we will leave up to you and your whims! However, we have to say, this casserole tastes especially good with a flavorful and intense cheese.
Our potato and zucchini casserole is not only delicious, but also the ideal dish for using up leftovers. Do you have potatoes at home whose skins have become a little wrinkled? Then you can easily use these potatoes in our casserole. The same applies to zucchini. Anyone who has their own garden with zucchini knows that in summer you are richly blessed with vegetables and can hardly keep up with eating them. If this sounds familiar and you’re lacking ideas on what else to do with them, our recipe is just one of many ways to enjoy this summer squash.
Do you love casseroles? Then feel free to be inspired by these recipes. A delicious classic, for example, is our colorful yet rustic swiss chard casserole. If you want something rich, take our veal schnitzel casserole and salmon and leek lasagna.
Potato and Zucchini Casserole
Ingredients
- 1 lb potatoes
- 1 lb zucchini
- 1 onion
- ½ cup milk
- 1¼ cups heavy cream
- salt & pepper
- 1 pinch of nutmeg
- 1 garlic clove
- butter for the dish
- 1 cup shredded cheese
Instructions
- Preheat the oven to 400°F.
- First, peel the potatoes, wash them, and cut them into thin slices. Wash the zucchini as well, remove the ends, and also cut them into slices. Peel the onion and chop it into cubes.
- In a pot, bring the milk, heavy cream, and onion cubes to a boil. Add salt, pepper, and nutmeg, and let the mixture simmer for about 10 minutes over low heat.
- Peel the garlic. Rub garlic around the casserole dish and grease it with butter.
- Mix the potato and zucchini slices and spread them evenly in the casserole dish. Pour the cream and milk mixture over it.
- Cover the top layer with the shredded cheese. Bake the casserole for about 45 minutes on the middle rack until golden brown.