Zucchini and potato casserole
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 medium zucchini
  • 3-4 medium size potatoes
  • 2 cloves of garlic
  • 1 cup | 200 ml cream
  • ¼ cup | 50 g butter
  • 2 tablespoon olive oil
  • ¼ teaspoon freshly chopped oregano
  • one handful grated cheese (Parmesan)
  • salt
  • pepper
Let's get started!
  1. Peel the potatoes and cut them into thin slices. It's important to slice the potatoes into ¼ inch / 0,5 cm thick slices, otherwise will be uncooked.
  2. Slice the zucchini into thin slices, as well.
  3. Preheat the oven to 180°C/ 350°F. Grease an ovenproof dish with two tablespoons olive oil.
  4. Place the zucchini and potato slices alternately into the dish, overlapping slightly and season with salt as taste. Put the casserole into the oven and bake it for 12-15 minutes.
  5. While the vegetables are baking, cook the cream.
  6. Boil 200 ml single cream, add the butter and crushed garlic. Season it with salt, pepper and oregano. Cook it for 3-4 minutes, then pour the hot mixture over the zucchini and potato casserole.
  7. Sprinkle the top of the dish with grated cheese.
  8. Place the casserole back to the oven and bake it for 10 minutes, until the cheese is melted.
  9. Before serving make sure the potatoes are thoroughly cooked, if are not, return the casserole to the oven and continue baking for a couple of minutes.
Recipe by My Zucchini Recipes at http://myzucchinirecipes.com/zucchini-and-potato-casserole/