← All recipes

🍽️ Creamy Potato and Zucchini Casserole with Olives

503 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• olives, green 100 g
• onions, yellow 1 pc
• garlic cloves 2 pcs
• zucchini 1 pc
• lemons 1 pc
• thyme, fresh 10 g
• olive oil 2 tbsp
• pepper, black ground pinch
• vegetable broth 100 ml
• eggs 3 pcs
• crème fraîche 200 g
• milk 100 ml
• feta 200 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into rounds about 1 cm thick.
3. 3. Place the potato slices in a pot with salted water.
4. 4. Bring the water to a boil and par-cook the potatoes over medium heat for 15 minutes.
5. 5. Place the olives in a sieve and let them drain.
6. 6. Halve the onion, peel it, and dice it into small cubes.
7. 7. Peel the garlic and chop it finely.
8. 8. Wash the zucchini, trim the ends, and cut it into strips.
9. 9. Rinse the lemon under hot water and grate about 1 teaspoon of zest.
10. 10. Squeeze the juice from the lemon.
11. 11. Wash the thyme and shake it dry.
12. 12. Pluck the thyme leaves from the stems.
13. 13. Heat olive oil in a frying pan over medium-high heat.
14. 14. Sauté the zucchini strips for 3 to 4 minutes.
15. 15. Add the diced onions and chopped garlic.
16. 16. Cook the vegetables for another 1 to 2 minutes.
17. 17. Season the mixture with salt, pepper, thyme, lemon zest, and a splash of lemon juice.
18. 18. Pour in the broth and simmer everything for 4 minutes.
19. 19. Taste the filling and adjust seasoning if needed.
20. 20. Preheat the oven to 200 degrees Celsius with top and bottom heat.
21. 21. Drain the par-cooked potatoes.
22. 22. Rinse the potatoes with cold water to stop the cooking process.
23. 23. Halve the olives.
24. 24. Place half of the potato slices in an oiled baking dish.
25. 25. Distribute the olives and the zucchini mixture evenly over the potatoes.
26. 26. Cover everything with the remaining layer of potato slices.
27. 27. Whisk the eggs, crème fraîche, and milk together in a bowl.
28. 28. Season the liquid with salt and pepper.
29. 29. Pour the mixture evenly over the casserole.
30. 30. Bake the casserole in the oven for 15 minutes.
31. 31. Crumble the feta cheese and sprinkle it over the casserole.
32. 32. Bake the casserole at the same temperature for another 15 to 20 minutes until golden brown.
33. 33. Carefully remove the casserole from the oven.
34. 34. Plate the casserole and serve it.

Nutrition per serving

• kcal: 503
• Protein: 17 g · Fett/Fat: 35 g · Carbs: 29 g