Potato, Carrot, Zucchini Bake Recipe

Name: Potato, Carrot, Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. grated zucchini; 1/2 tsp. salt; 2/3 Tbsp. olive oil; 1 c. chopped onions; 2 tsp. chopped garlic; 3 c. grated potatoes; 1 c. grated carrots; 3 Tbsp. chopped basil; 1 Tbsp. chopped chives; 3 Tbsp. grated Parmesan cheese; 1/2 c. light cream

Servings: persons

2 c. grated zucchini
1/2 tsp. salt
2/3 Tbsp. olive oil
1 c. chopped onions
2 tsp. chopped garlic
3 c. grated potatoes
1 c. grated carrots
3 Tbsp. chopped basil
1 Tbsp. chopped chives
3 Tbsp. grated Parmesan cheese
1/2 c. light cream

1
Combine zucchini and salt in large bowl.
2
Let stand 15 minutes.
3
Meanwhile, heat olive oil and saute onion and garlic for 5 minutes, stirring occasionally.
4
Place half of onions and a coating of oil in 9-inch pie plate.
5
Squeeze zucchini dry and combine with potatoes, carrots, basil, chives and cheese.
6
Pat into pie plate and top with remaining onions and garlic.
7
Bake at 400u00b0 for 30 minutes.
8
Pour cream over, lower heat to 350u00b0 and cook for 20 to 30 minutes longer or until cooked and browned.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. grated zucchini, 1/2 tsp. salt, 2/3 Tbsp. olive oil, 1 c. chopped onions, and more.

Yes, Potato, Carrot, Zucchini Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Carrot, Zucchini Bake

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