Zucchini and potato casserole

Step-by-step cooking

1. Step 1:

   

   How to make a casserole of zucchini and potatoes? Prepare the products. Take a young zucchini, with a thin skin and small seeds. If you have an old fruit, you will have to cut off the skin from it and cut out the seeds.

2. Step 2:

   

   Wash and peel potatoes, carrots and zucchini. Cut the potatoes into small cubes. Choose young or well-boiled potatoes. If you have potatoes of dense varieties that take a long time to cook, or you are not sure which variety you are using, you can grate it on a grater. Or lower the already diced potatoes into boiling water and blanch for literally 1-2 minutes.

3. Step 3:

   

   Grate the squash on a coarse grater.

4. Step 4:

   

   Also grate the carrots on a coarse grater.

5. Step 5:

   

   Separately combine the egg, milk and flour. Beat them until smooth. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

6. Step 6:

   

   Season the egg mixture with nutmeg, salt and pepper it.

8. Step 7:

   

   Mix everything again.

9. Step 8:

   

   In another bowl, combine the zucchini, potatoes and carrots.

10. Step 9:

    

    Pour the egg-flour mixture into the vegetables and mix everything thoroughly.

11. Step 10:

    

    Transfer the resulting mass into a baking dish and smooth it out. Put the casserole in a preheated 180 ° C oven for 40 minutes. The time and temperature are indicated approximately — focus on your oven. Cook the casserole until browned.

12. Step 11:

    

    Cut the finished casserole into portions and serve to the table. Enjoy your meal!