I’ve been waiting so long to make this delicious and beautiful dish: potato casserole with zucchini. Today we’re putting the diet aside and getting ready to prepare this potato-based dish. Oh mother, how good it is!
I must admit that making a casserole is very easy, you will spend most of your time arranging the slices in a casserole dish, but this dish is well worth it! The great advantage of all casseroles is that you can create them from absolutely anything you have in the fridge. Too much leftovers? Here you go – we can put them all into the casserole and you won’t waste any food. Chickpeas on top, tomatoes, red peppers, and leeks are also very good – all this will only add extra flavor to the casserole.
Such a potato casserole with zucchini looks fantastic on a plate, you can very nicely make nice pretty portions. It will work excellent as a main course, but feel free to use it instead of potatoes for the main course.
VEGGIES – I managed to buy beautiful tiny zucchini, but because of that I also had to buy small potatoes. First of all, the idea is to make similar sizes of the vegetables, because then the casserole will look absolutely beautiful.
THYME – it wonderfully combines with potatoes, zucchini or mushrooms – it gives the whole dish a wonderful aroma. I recommend you to buy a fresh thyme and put the whole twigs on top of the casserole before baking. However, if you cannot buy the fresh one, you can use dried instead.
INGREDIENTS
- 500g type B potatoes
- 2 zucchini
- 150g of mushrooms
- 1 onion
- fresh thyme
- 350ml of vegan cream
- 2 tablespoons of nutritional yeast
- 1 tablespoon of vegavajo (or chickpea flour)
- 2 cloves of garlic
- dried basil and oregano
- salt pepper
- oil for spreading
- 2 slices of vegan cheese (optional)
- green onions for decoration
POTATO CASSEROLE – PREPARATION
- Peel the potatoes, cut them into thin slices, put them in a pot with cold water for the time of preparation (to avoid them turning black). Slice the zucchini and make sure slices are a bit thicker than the potatoes.
- Cut the onion into slices or, if your onion is too big, into half-moons. Cut the mushrooms into 1 cm slices and fry them in a pan so that they release the water and fry nicely.
- In a separate bowl, mix the cream with nutritional yeast, smashed garlic, add vegavajo or chickpea flour. Add basil, oregano, salt and pepper. If the mixture is too thick, you can add a little plant milk or stock.
- Drain the potatoes and dry them. Arrange the slices of potatoes, zucchini and mushrooms vertically in an ovenproof dish. Sprinkle the top with onion, arrange a few sprigs of thyme on top. Pour the sauce delicately into the grooves between the vegetables, remember to pour a bit over the vegetables too.
- Put in the oven for 40 minutes at 180-200 degrees. 10 minutes before taking it out, sprinkle the casserole with vegan cheese. Then take out and serve it after a couple minutes.
