I received the largest zucchini I think I have ever seen before as a gift from my in-laws. At least I think it was a gift, maybe it was a challenge? I immediately thought of ratatouille, but I wanted to do something different. I searched for a few recipes and came up with twist on a classic potato kugel, it is a simple zucchini casserole which uses a variety of vegetables and a 2:1 ratio of zucchini to potato.
This is delicious either hot or cold and reheats quite well, I ate it for lunch all last week.
Zucchini and Potato Casserole
(makes one 8x8" casserole)
Combine zucchini with a healthy pinch of salt in a colander, cover with a clean dish towel and weight to let drain for 30 minutes. Preheat oven to 350F and butter or oil a baking dish. Whisk together eggs, with salt, pepper and cayenne. Grate potatoes and add to eggs, along with half of the cheese and the scallions. Stir in zucchini, carrots, red pepper, and celery. Pour into prepared baking dish. Sprinkle remaining cheese on top and drizzle on olive oil. Bake for an hour and allow to rest for 15 minutes before cutting and serving.
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