Potato-zucchini casserole
Description
The recipe won't take much time. This is a great potato-zucchini casserole recipe that can be prepared either in the oven or in a multicooker. Everything is very simple. The ingredients are inexpensive and familiar to everyone. You could say it's an economical option. The casserole turns out delicious and aromatic. It can be served with sour cream or any other sauce of your choice. A wonderful addition to this dish would be vegetables. Of course, men won't refuse meat either—it goes perfectly well with the casserole. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Before preparing the potato-zucchini casserole, prepare the vegetables. Wash the zucchini and potatoes. Peel the zucchini and grate both vegetables on a coarse grater. Peel the potatoes and grate them as well.
- 2
Step 2
2. Grate the cheese. Finely chop the green onions. Mix them with the grated potatoes and zucchini. Add the eggs.
- 3
Step 3
3. Pour kefir into the resulting egg-vegetable mixture. Add baking powder.
- 4
Step 4
4. Add a small amount of flour. Mix everything thoroughly. Add spices and salt. Mix again.
- 5
Step 5
5. Prepare a baking dish. Grease it with oil. Place the dish with the casserole into a preheated oven at 180 degrees and bake for 25–30 minutes. If cooking in a multicooker, use the "Baking" mode and set the timer for 45 minutes. Once the casserole is ready, let it cool and then serve, cut into convenient pieces.