Baked Zucchini and Potato Casserole Recipe

Ingredients:

1 teaspoon salt

2 zucchini, grated

3 potatoes, peeled and grated

3 eggs

50ml (1/4 cup) milk

70g cheese, grated (cheddar, mozzarella, or your choice)

Chives, chopped (about 2 tablespoons)

3 tablespoons semolina

70g flour

1 tablespoon baking powder

Directions:

1. Prepare the Zucchini:

1. Grate the Zucchini:
   • Grate 2 zucchini into a large bowl.
2. Salt the Zucchini:
   • Add 1 teaspoon of salt to the grated zucchini, stir, and let it sit for 15 minutes to release excess water.
3. Squeeze out Excess Water:
   • After 15 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the zucchini.

2. Prepare the Potatoes:

1. Grate the Potatoes:
   • Grate 3 potatoes and set aside.

3. Mix the Ingredients:

1. Add Zucchini, Potatoes, and Cheese:
   • Add the grated zucchini, potatoes, chopped chives, and 70g grated cheese to the egg mixture. Stir well to combine.
2. Combine Wet Ingredients:
   • In a separate bowl, whisk together 3 eggs, 50ml (1/4 cup) milk, and .
3. Add Dry Ingredients:
   • Stir in 3 tablespoons semolina, 70g flour, and 1 tablespoon baking powder until everything is well combined.

4. Bake the Casserole:

1. Prepare the Baking Dish:
   • Grease a baking dish or line it with parchment paper.
2. Bake:
   • Pour the mixture into the baking dish and smooth the top. Bake in a at 200°C (392°F) for 30 minutes, or until golden brown and cooked through.

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