You will need very little time and effort. Take our recipe as a basis: today we will tell you how to easily and quickly make zucchini, moreover, we will look at how to cook it in the microwave. This is a solution for those who, for example, do not have an oven at home. In any case, you can treat yourself to a delicious and golden-brown vegetable dish.

Easy Potato and Zucchini Casserole

For the dish you will need:

• 1 kg of potato tubers and the same amount of zucchini;
• 2 medium onions;
• a little garlic and herbs;
• bread crumbs, vegetable oil and spices.

Rinse the zucchini, peel and cut into medium-thick slices. Quickly fry them in vegetable oil, salt, pepper and sprinkle with herbs and garlic. This will be the filling. Potatoes also need to be peeled and boiled, and made into regular puree. You can also use a ready-made product - this will make the cooking process even faster. Mix dry mashed potatoes as directed on the package. Add finely chopped onions and fried until golden brown. On a baking sheet sprinkled with breadcrumbs and greased with vegetable oil, first place mashed potatoes, then zucchini, then again the zucchini will be ready in half an hour at a temperature of 200 o C. Before putting in the oven, you need to sprinkle the dish. If you want a fragrant crust to form on top, 10 minutes before cooking, sprinkle the top with grated Cheddar or Parmesan, or brush with a small amount of mayonnaise.

Potato and zucchini casserole in the microwave

If you don't have an oven or want to cook this dish very quickly, you can also use the microwave. For a large portion of casserole, take:

• 2-3 large potato tubers;
• 1 medium zucchini or half a large one;
• 1 carrot and 1 tomato;
• 250 ml of any sour cream;
• a little grated cheese;
• salt, curry seasoning, half a bunch of fresh basil, vegetable oil and salt.

Mix sour cream, curry and salt. Grate the cheese and add to the sauce. Prepare the vegetables so that you get the most delicious casserole: wash the zucchini, potatoes, tomatoes, and then cut them into slices, chop the onion, and grate the carrots. Finely chop the basil. Now you need to line the bottom of the baking dish with paper, sprinkle crackers on top and put half the number of potato slices on them. Grease the layer generously. Next comes the turn of zucchini, tomatoes, carrots and onions. Pour over the sauce, then again you need to lay out a layer of potatoes and fill it with the remaining sour cream dressing. Zucchini casserole is baked first for 10 minutes at a power of 600 watts, then you need to change the mode to 850 watts and cook for another 8 minutes. When the time is up, leave the dish to stand in the oven for a quarter of an hour. Afterwards you can take it out and serve it with sour cream or thick natural yogurt. Both recipes are equally delicious - try using one of them as a basis for lunch or dinner and offer your family a flavorful vegetable dish.

Time: 60 min.

Servings: 6

Difficulty: 2 out of 5

Appetizing options for preparing zucchini and potato casserole

Zucchini is a seasonal vegetable that is used to prepare a variety of main dishes. You can prepare aromatic and satisfying casseroles and stews from zucchini not only in spring and summer, but also at other times of the year thanks to the use of frozen preparations from this vegetable.

An excellent option for a family dinner would be a zucchini-based casserole with the addition of potatoes; it can be easily prepared in a slow cooker.

Options for this dish can be very diverse: a vegetarian casserole with potatoes, a hearty second course based on zucchini and minced meat, baked seasonal vegetables in a creamy sauce with spices and herbs.

Each of the dishes listed can use a different technique for cutting vegetables. This undoubtedly affects how the casserole tastes.

But how to prepare an exquisite, very appetizing dish of potatoes and zucchini that will please every family member? We will show you how to properly prepare a vegetable dish in a slow cooker; the casserole will not only be tasty, but also healthy.

• Correct cutting. If the recipe calls for cutting the zucchini into slices, make the slices as thin as possible. This will help the vegetable cook faster and it will taste very tender. You also need to cut the potatoes thinly.
• Use spices. Dill, parsley, thyme, dried herbs (marjoram, fennel) and celery roots go well with zucchini.
• Garlic based sauce. The vegetable dish will acquire a bright and rich taste if you add a little chopped garlic to the sauce.
• The base of the sauce is sour cream, homemade yogurt or kefir. The casserole will turn out to be less high in calories if you replace sour cream with yogurt or low-fat kefir, although the taste of the dish cooked in a slow cooker will not be affected at all.
• The golden crust will make the dish even more appetizing. To create a tender and at the same time crispy crust, place a thin layer of grated hard cheese on top of the baked vegetables. If you are preparing a dietary casserole, you can use Adyghe cheese. It is less fatty, but will give the same effect on the surface of a vegetable dish baked in a slow cooker.

Try the recipes below for zucchini casserole with potatoes, it will turn out very tasty.

Recipe for the most tender zucchini-potato casserole with cheese

Ingredients:

Cooking method

Step 1

It is necessary to grate the zucchini along with the peeled potatoes. If using overripe squash, cut off the skin and remove the seeds.

Step 2

Step 3

Add kefir or homemade yogurt to the resulting mixture, as well as the required amount of baking powder.

Step 4

Combine all ingredients with flour, mix thoroughly with a spoon. Season the base of the future casserole with spices and salt, add finely chopped green onions and chopped garlic.

Step 5

Now you need to transfer the dough into an oiled multicooker container. Gently level the surface using a wooden spatula.

Step 6

The casserole will cook in a slow cooker for 45 minutes. on the “Baking” mode. Let the finished dish cool in the bowl, and then carefully transfer it to plates, after cutting into portions.

A hearty baked dish of zucchini, potatoes and minced meat

Required Ingredients

• 1 zucchini
• 5 medium potatoes
• 1 firm tomato
• 500 grams of minced meat (preferably pork)
• 100 grams of “Russian” cheese
• 10 grams butter
• 15 grams breadcrumbs
• salt and ground pepper
• greenery

How to prepare a delicious dish

Place all the products needed for cooking on the work surface.

Step 1

Peel the potatoes and wash them together with the zucchini. Cut the vegetables into thin circles of the same size.

Step 2

Grate the “Russian” cheese using a coarse grater.

Step 3

The greens need to be chopped as finely as possible. Cut the pre-washed tomato into thin half rings.

Step 4

Add the required amount of salt and ground pepper to the minced meat.

Step 9

Evenly place half of the shredded cheese, as well as some of the tomato slices. Repeat all the layers described above. Set the multicooker to the “Baking” mode and let the casserole cook for 1 hour.

In about 10 minutes. Before the end of the mode, sprinkle the dish with the remaining hard cheese.

Serve the casserole immediately after cooking.

Watch another version of this dish in the video below:

contains onions
contains garlic
contains cheese

My favorite seasonal casserole of zucchini and potatoes could easily not have happened this year - zucchini doesn’t want to grow in our garden and that’s it!

Thanks to our generous neighbors, they help us out and don’t let us go without our favorite dish. Next time, when I consider all people evil and greedy, it would be nice to remember that once (right now) thanks to human kindness, four large zucchini suddenly formed. We're alive! And we prepare a simple but tasty casserole from these zucchini...

For zucchini and potato casserole we will need:

• 600 grams of zucchini;
• 5 medium potatoes;
• 300 grams of sour cream;
• 200 grams of hard cheese;
• a small bunch of green onions;
• 2 cloves of garlic;
• a pinch of oregano;
• a pinch of paprika;
• salt to taste.

Let's start from the beginning, in the sense of preparing everything. Peel the potatoes, chop the green onions, grate the garlic on a fine grater and the cheese on a coarse grater. Finally, peel and seed the zucchini and cut into thin half rings.

In a separate bowl, mix sour cream with garlic, onion, oregano, paprika and salt. It turns out to be a very tasty sour cream sauce that I can eat with spoons. But I won't. Today he has a different purpose.

Grease a glass casserole dish with oil. Cut the potatoes into thin slices and place them tightly together in the pan. Sprinkle a little salt. We need to put half of all the potatoes on the bottom.

Lightly brush the first potato layer with sour cream sauce and place it on top... think zucchini? But they didn’t guess right! Let's put out the potatoes again!

In the same way, sprinkle the second half of the potatoes with salt, coat them with sour cream and, this time, put the next layer of zucchini, and on them all the remaining sour cream sauce.

Preheat the oven to 200°C and bake our zucchini casserole there for 40-50 minutes. Then we take it out, but only to sprinkle it with grated cheese.

There's nothing to be done, we'll have to part with the casserole again. But we will meet again, we will definitely meet. In about twenty minutes. In the meantime, let it sit in the oven and acquire a delicious cheese crust. After which we will remove it from the oven for good.

Let our zucchini casserole cool a little more time. Then cut it into pieces and we'll laugh in five minutes like a herd of hungry rabbits Serve with fresh vegetables, without which not a single summer recipe is complete. Bon appetit!

P.S. Well, for those who won’t be surprised by zucchini, here it is

To prepare a dish for four servings, it will be enough to take one medium zucchini and a few potatoes.

You don’t need to peel the young zucchini - just wash it well and dry it with a towel.

Wash the potatoes, peel and cut each tuber into four parts.

Place the potatoes in a convenient saucepan, add hot water and cook until tender. It is best to salt potatoes after they have boiled.

While the potatoes are cooking, peel and chop the onions. Fry in a small amount of oil until golden brown. When the potatoes are cooked, drain the water, add the onion fried in vegetable oil to the pan and mash well until pureed.

You can set aside the puree and work on other ingredients. To make the zucchini and potato casserole juicier, the zucchini will need to be lightly fried along with the tomatoes.

Cut the zucchini into rings or strips, and the tomatoes into cubes.

Fry the zucchini in a frying pan until soft, then add the tomatoes.

Simmer the vegetables for a few minutes and remove from heat.

Place mashed potatoes in a baking dish - the layer should not be very thick, 1-2 centimeters.

Place zucchini and tomatoes on top.

Chop the dill or parsley with a knife, mix with a clove of garlic and sprinkle on the vegetable preparation. Cut hard cheese into thin slices or grate on a coarse grater.

Beat the eggs well with a whisk, mix with cheese and sour cream. Pour the resulting mixture into a baking tray and place the zucchini and potato casserole in the oven.

Since all the products are almost ready, it’s enough to wait for the eggs and cheese to bake. Check the readiness of the zucchini and potato casserole by its appearance - as soon as it turns a delicate golden color, it can be removed from the oven.

If you want to prepare this dish faster, you don’t have to boil the potatoes. Just grate the potatoes and zucchini on a coarse grater, squeeze out excess juice and lightly fry them along with the onion. Then cook in the same way as with mashed potatoes.

The aromatic casserole of zucchini and potatoes is ready and can be served. Cut into portions and treat to your friends. Bon appetit!

Step 1: prepare the garlic.

Place the garlic on a cutting board and, lightly pressing it with the tip of a knife, remove the peel. Then we rinse the cloves under warm running water and place them back on a flat surface. Using the available equipment, finely chop the ingredients and pour them into a free saucer.

Step 2: prepare the zucchini.

We wash the zucchini under running warm water and place it on a cutting board. Using a knife, cut off the edges and cut into thin slices. Transfer the chopped vegetable to a clean plate.

Step 3: prepare the tomatoes.

We wash the tomatoes under warm running water and place them on a cutting board. Using a knife, we cut off the place to which the tail was attached, and now chop the vegetables into thin circles (the same as eggplants). Carefully transfer the chopped tomatoes to a clean plate.

Step 4: prepare hard cheese.

Using a medium grater, grate the hard cheese directly on the cutting board. Then we pour the shavings into a clean plate and wrap them in cling film so that they do not dry out while we prepare the remaining ingredients.

Step 5: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running warm water. Now place the tubers on a cutting board and very thinly slice them crosswise into circles. Transfer the crushed ingredients to a free plate.

Step 6: prepare the sauce.

Place in a thick-bottomed pan 50 grams butter and place on low heat. Constantly stirring the component with a wooden spatula, bring it to a liquid state.

Immediately after this, carefully pour the flour into the container. Attention: We continue to mix everything so that no lumps form. The mass should thicken.

Then pour a glass of milk in a thin stream and add salt to taste. Stir constantly with a spatula and watch when the sauce begins to thicken. Now turn off the burner and set the pan aside.
When the sauce has cooled, add the egg, chopped garlic and ground black pepper to taste. Using a hand whisk, whisk everything thoroughly until a homogeneous thick mass is formed.

Step 7: prepare zucchini and potato casserole.

Grease the bottom and walls of a deep baking dish with the remaining piece of butter. Place slices of zucchini, potatoes and tomatoes here one at a time. Important: We compact everything very tightly so that during baking the dish does not fall apart into separate parts.

Now pour the sauce evenly over the vegetables and at the end sprinkle with grated hard cheese.

Turn on the oven and preheat it to temperature 180 °C. Immediately after this, place the pan on the middle level and cook the dish for 30 minutes until a golden crust appears on the surface. Now turn off the oven, and take out the container using oven mitts and set it aside. Let the casserole cool slightly!

Step 8: Serve the zucchini and potato casserole.

Using a knife, cut the still hot zucchini and potato casserole into portions and transfer it from the mold to a special plate with a wooden spatula. Serve at the dinner table as a side dish or as a main meal, for example, lunch or dinner, along with slices of bread and a salad of fresh vegetables.
Bon appetit everyone!

In addition to the spices indicated in the recipe, you can also add others to your casserole to suit your taste. For example, this is “khmeli-suneli”, ground coriander or a mixture of Provencal or Italian herbs;

To prevent lumps from forming in the sauce, flour can be sifted through a small strainer;

If desired, the surface of the dish can also be sprinkled with a small amount of breadcrumbs.