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Prepare the Casserole:
Preheat your oven to 200°C (400°F).
Grate the zucchini and potatoes. Sprinkle with 1 tsp of salt and let sit for 10 minutes. Squeeze out excess liquid using a clean kitchen towel.
In a mixing bowl, whisk together the eggs, 1 tsp salt, milk, wheat flour, and baking powder until smooth.
Fold in the chopped spring onions, dill, and the drained zucchini and potatoes. Mix until well combined.
Grease a baking dish and pour the mixture evenly into it.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the casserole is set.
Prepare the Garlic-Cucumber Sauce:
7. While the casserole is baking, grate the cucumber and squeeze out excess liquid.
8. In a bowl, combine the grated cucumber, Greek yogurt or sour cream, minced garlic, lemon juice, chopped dill, salt, and black pepper. Mix well.
9. Refrigerate the sauce until ready to serve.
Serve:
10. Let the casserole cool for 5 minutes before slicing.
11. Serve warm with the chilled Garlic-Cucumber Sauce on the side.
Serving Suggestions
Pair with a fresh green salad or roasted vegetables for a complete meal.
Add a sprinkle of grated Parmesan or cheddar cheese on top for extra flavor.
Cooking Tips
Use a box grater or food processor for quick grating.
Ensure the zucchini and potatoes are well-drained to avoid a soggy casserole.
Substitute wheat flour with almond flour for a gluten-free option.
Nutritional Benefits
Zucchini and Potatoes: Rich in fiber, vitamins, and minerals.
Eggs: Provide high-quality protein and essential nutrients.
Greek Yogurt: A good source of probiotics and calcium.
Dietary Information
Vegetarian-friendly.
Gluten-free if substituting wheat flour with a gluten-free alternative.
Nutritional Facts (Per Serving)
Calories: 200
Protein: 8 g
Fat: 9 g
Carbohydrates: 21 g
Fiber: 3 g
Storage
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