Potato casserole with zucchini
Description
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Instructions
- 1
Step 1
Wash the zucchinis and peel them. Then cut them into small cubes or strips. It's better to use young vegetables that don't yet have large seeds. They cook faster and have a more tender taste.
- 2
Step 2
Also wash the potatoes and place them in a saucepan of suitable size. Pour in water and boil the potatoes until fully cooked. When cooled, peel the potatoes and cut them into pieces the same size as the zucchini. Grease a baking dish with vegetable oil and arrange the sliced vegetables in layers in it.
- 3
Step 3
Peel the onion and chop it as finely as possible. Use the sharpest knife available for easier cutting. Any variety of onion will work for this recipe: yellow, white, or any other type you prefer.
- 4
Step 4
Place the onion in a frying pan with a small amount of odorless vegetable oil and sauté over low heat until translucent. Then transfer the onion to a bowl. Add the chicken eggs and pour in half a liter of milk. Whisk the eggs, onion, and milk thoroughly using a whisk.
- 5
Step 5
Pour the prepared mixture over the vegetables in a baking dish. Grate any hard cheese of your choice on a coarse grater and sprinkle it evenly over the vegetables. Preheat the oven to 180 degrees Celsius. Bake the dish for 45 minutes, or until fully cooked.