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🍽️ Crispy Zucchini and Potato Casserole

321 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 500 g
• onions, red 1 pc.
• zucchini 3 pcs.
• bell pepper, yellow 1 pc.
• vegetable broth 200 ml
• sour cream 200 g
• mozzarella 150 g

Instructions

1. 1. Preheat the oven to 225 degrees Celsius using top and bottom heat.
2. 2. Peel the potatoes and grate them into thin slices.
3. 3. Halve the onion, peel it, and cut it into thin strips.
4. 4. Wash the zucchini, trim off the ends, and slice it.
5. 5. Wash the bell pepper, halve it, remove the stem and seeds, and dice it finely.
6. 6. Warm the broth in a pot over medium heat.
7. 7. Stir the sour cream into the warm broth.
8. 8. Place the potato slices as the first layer in a baking dish.
9. 9. Layer the remaining vegetables alternately on top of the potatoes.
10. 10. Pour the cream-broth mixture evenly over the vegetables.
11. 11. Drain the mozzarella cheese.
12. 12. Tear the cheese into rough pieces by hand.
13. 13. Sprinkle the cheese pieces over the casserole.
14. 14. Bake the casserole in the oven for about 35 minutes until crispy.
15. 15. Remove the casserole from the oven.
16. 16. Let it cool for about 5 minutes.
17. 17. Serve the casserole warm.

Nutrition per serving

• kcal: 321
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 37 g