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Potato casserole with zucchini

500 gr potatoes
100 gr carrots
2 cloves of garlic
50 g of hard cheese
50 grams of instant oatmeal
100 ml milk
4 table. tablespoons of cornmeal
salt, pepper, nutmeg to taste

filling
1 young zucchini (350 gr)
1 large onion
100 g frozen minced spinach
50 g of hard cheese
salt, pepper, seasonings to taste
Soak oatmeal in milk beforehand (milk must be completely absorbed).
Peel potatoes and carrots. Cut the potatoes into cubes, the carrots into rings about 5 mm thick. Boil potatoes, carrots and garlic in salted water. Drain the broth thoroughly (I freeze it and bake bread on this broth). Make mashed potatoes, season, add cheese, grated on a fine grater, oatmeal, corn flour.
While the vegetables are boiling, prepare the filling. Cut the zucchini into cubes (about 1.5 cm) and fry over high heat in the least possible amount of vegetable oil until golden brown. Reduce heat, add onion and fry. Add frozen spinach to the pan and simmer until the liquid evaporates. Season, add finely grated cheese, mix.
Put half of the potato mass in a mold (I have a silicone one), put the filling on top, cover with the second part of the potato mass, put pieces of butter on top and bake in a preheated oven at T 180 ° (convection 160 °) until golden brown.
Serve warm with sour cream.

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