Zucchini and Potato Casserole with Garlic-Cucumber Sauce

This Zucchini and Potato Casserole is a wholesome and satisfying dish, combining the creamy texture of grated vegetables with a flavorful egg mixture and fresh herbs. Paired with a tangy Garlic-Cucumber Sauce, it’s perfect as a light dinner or side dish. Easy to prepare, it’s a recipe your whole family will love!

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Preparation Time

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients

For the Casserole:

Eggs: 4 large
Salt (for egg mixture): 1 tsp
Milk: 4 tbsp (60 ml)
Wheat flour: 4 tbsp (60 g)
Baking powder: 1 tsp
Spring onions: 28 g (1 oz), chopped
Dill: 28 g (1 oz), chopped
Zucchini: 1 medium, grated
Potatoes: 3 medium, peeled and grated
Salt (for zucchini and potatoes): 1 tsp
For the Garlic-Cucumber Sauce:

Greek yogurt or sour cream: 1 cup (240 ml)
Cucumber: 1 medium, grated
Garlic: 1 clove, minced
Lemon juice: 1 tsp
Dill: 1 tbsp, finely chopped
Salt: To taste
Black pepper: To taste
Directions

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