Zucchini Potato Gratin
Delicious vegetable gratin with zucchini and potatoes. Great for lunch, dinner, or snack. Enjoy it warm or lukewarm with or without a salad.Makes 8 servings.
Servings: 8
Equipment
- casserole dish 9-inch round
Ingredients
Zucchini-Potato
- 2 medium-size zucchini 650 grams
- 3 large potatoes 650 grams
- 2 tsp salt
Cheese Filling
- 1 cup ricotta cheese low-fat or full fat
- 3/4 cup low-fat sour cream or Greek Yogurt
- 2 garlic cloves (pressed)
- 1/4 cup chives, chopped
- 1/3 cup shredded mozzarella cheese
- 1/2 cup grated parmesan
- 1/4 tsp ground pepper
- 2 large eggs
- 1 tsp olive oil
Instructions
Zucchini and Potatoes
- Scrub the zucchini and potatoes. Slice potatoes 1/16-inch thick and zucchini about 1/4-inch thick. Rinse potato slices. In a large colander, toss the potato and zucchini slices with 1½ teaspoons of salt. Let slices drain while you work on the dressing, about 1015 minutes.
Cheese Filling
- Into a medium-sized bowl, add ricotta cheese (1 cup), low-fat sour cream or yogurt (3/4 cup), 2 pressed garlic cloves, 1/4 cup chopped chives, 1/3 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 1/4 teaspoon ground black pepper and 2 large eggs. Whisk to combine.
- Grease the casserole dish with 1 teaspoon of olive oil. Layer about 1/3 of the zucchini and potato slices, spread 1/3 of the cheese filling over the slices, and continue layering zucchini and potatoes until you finish with all the vegetables and cheese filling.
Bake
- Bake at 375°F (190°C), uncovered for 60 minutes, or until potatoes are cooked.