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Potato Zucchini Bake
Comforting Potatoes
Prep time:
15 minutesBake time:
45 minutes“When Grandma's garden began to overflow with zucchini, we knew this yummy side dish was in store. ”
Ingredients
Serves 4
- 1 lb. potatoes, peeled
- Juice from 1/2 lemon (about 11/2 tbsp.)
- 2 medium zucchini
- 1 small onion, finely chopped
- 2 tablespoons snipped fresh chives
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
Directions
1
Preheat oven to 350ºF. Lightly grease a large baking dish. Coarsely grate the potatoes. Place in a large bowl filled with cold water and the lemon juice. Set aside.
2
Grate the zucchini. Press dry between clean kitchen towels. Drain the potatoes and press dry. Place the zucchini and potatoes in a medium bowl. Add the onion and chives. Mix well.
3
Combine the eggs, flour, oil and baking powder in a medium bowl. Whisk well. Stir in the Cheddar, oregano, salt, black pepper and red pepper flakes. Pour over the vegetable mixture. Stir well. Spoon into the prepared baking dish. Bake until the mixture is golden brown, about 45 minutes. Serve hot.
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Grandma's Secret Tip
Grandma's Secret Tip
To turn this dish into a hearty main meal, add 2–3 cooked, sliced chicken breasts to the zucchini mixture in Step 2.
Serving Suggestion
Serving Suggestion
This rich side dish is wonderful with simply prepared meats such as grilled steaks, baked ham or roast chicken.
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