Baked zucchini and potato casserole with mozzarella: A simple summer dish

This recipe for baked zucchini with potatoes and mozzarella offers a light, flavorful, and budget-friendly meal option, ideal for utilizing seasonal ingredients throughout the summer. The dish combines simple components into a satisfying casserole perfect for lunch or dinner.

For an intensified aroma, the recipe suggests briefly sautéing onion and garlic in olive oil for one to two minutes before adding them to the mixture. This step enhances the dish's fragrance and overall taste. The combination of tender zucchini, soft potatoes, melted mozzarella, and aromatic spices transforms basic ingredients into a delightful meal.

Serving suggestions include pairing the casserole with a green salad or presenting it as a side dish alongside meat or fish. The recipe, shared by food blogger @maminrucak, is presented with a list of ingredients: three medium zucchini, two potatoes, two eggs, one small onion, two garlic cloves, 200g of mozzarella or gouda cheese, breadcrumbs, turmeric, salt, pepper, and olive oil. Preparation involves grating the zucchini, salting it to release excess liquid, and then squeezing it dry. Grated potatoes, eggs, breadcrumbs, chopped onion and garlic, turmeric, salt, and pepper are then mixed in, followed by diced or grated mozzarella.

The mixture is placed in a lightly oiled baking dish and baked at 180°C (356°F) for approximately 40 minutes, until a golden-brown crust forms. Allowing the dish to cool slightly before cutting helps it maintain its shape. The article also includes a notice regarding user comments on the Vecernji List website, requiring registration and adherence to commenting rules.