MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Summer Squash Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Summer Squash Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Summer Squash Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
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