Description
A simple and delicious dish combining the earthiness of potatoes and the lightness of zucchinis, perfect as a side or a light main course.
Ingredients
Scale
- 2 zucchinis
- 1 potato
- 1 1/2 cups milk
- 3 eggs
- 1 2/3 cups flour
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 cup sour cream
- Green onions and dill (to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchinis and potato.
- In a large bowl, combine the grated vegetables, milk, eggs, flour, vegetable oil, and salt. Mix well.
- Pour the mixture into a greased baking dish.
- Spread the sour cream over the top and sprinkle with green onions and dill.
- Bake for 30-40 minutes or until golden brown on top.
- Allow to cool slightly before serving.
Notes
Can be served warm or at room temperature. Great with fresh salads or alongside grilled meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini, potato, bake, vegetarian, easy recipe