Zucchini and Potato Bake

Ukrainian Cauliflower, Zucchini and Potato Bake make an easy vegetarian summer dinner with garlic and dill. Little prep time zucchini bake recipe. | ifoodreal.com

Combining anything dairy or mayo with garlic, dill, salt and pepper is so popular in Ukrainian cooking. My grandma often baked potatoes with sour cream, dill and garlic. Kind of a version of American scalloped potatoes with exception they were coarsely chopped instead of thinly sliced. I think I know why. A few months ago I made scalloped potatoes and slicing them took me good 30 minutes, I swear. I’m definitely more of a chop and mix everything together girl.

Ukrainian Cauliflower, Zucchini and Potato Bake make an easy vegetarian summer dinner with garlic and dill. Little prep time zucchini bake recipe. | ifoodreal.com

Again, my inability to control myself at the farmers market results in over abundance of vegetables. Plus my neighbour left for a vacation and brought me even more fruits and vegetables, including a head of cauliflower. All organic, I got most of our neighbourhood eating organic now lol. And you know what?! I haven’t thrown out anything yet. When stocked with lots of vegetables and fruits a fridge might seem too full but it takes a lot of produce to feed 4 people. Plus that means we eat healthier – less meat.

MY LATEST RECIPES

Last time I grabbed 4 lbs of baby potatoes and 5 lbs of zucchini. I have so many recipe ideas and have been slowly implementing them – Greek yogurt potato salad, Russian potato salad and raw zucchini salad recipe. I decided to post recipes more often than before because if I keep at 3 recipes per week, you might be looking at blueberry scones in December. Plus since school is out and my kids are growing, I am really finding more free time on my hands. This is when thoughts about baby #3 start to crawl in my head but luckily it can’t happen anymore.

Ukrainian Cauliflower, Zucchini and Potato Bake make an easy vegetarian summer dinner with garlic and dill. Little prep time zucchini bake recipe. | ifoodreal.com

I do not buy sour cream here in Canada because it is full of chemicals, even organic one. If I could find the one I grew up with in Ukraine, I would buy it in a heartbeat – made from organic milk, from a cow raised in grandma’s yard, eating grass. No RoundUp, no GMOs, no chemicals. It was so delicious!!! Ukrainian farmers markets were full of those grandmas coming from little villages to sell their hard work in a big city. My grandma was a paediatrician and a clean freak (I’m like that too, a bit too much at times), so she would examine grandmas, their hands and jars very carefully before even trying any sour cream or cottage cheese. Forget about FDA, we were on our own and let me tell you way healthier lol. By the way, I tried similar to Ukrainian sour cream on my lonesome vacation in Mexico. You might find it in a Mexican food store but again more likely it is made from conventional milk. Sigh.

Anyways, instead of sour cream I used 2% Greek yogurt (I’m becoming more determined to find full fat organic one), egg and a bit of cornstarch to prevent yogurt from curdling. In all honesty, it still curdled a bit but I think sour cream did too. But it didn’t really matter, this zucchini and potato bake was delicious!!!

Ukrainian Cauliflower, Zucchini and Potato Bake make an easy vegetarian summer dinner with garlic and dill. Little prep time zucchini bake recipe. | ifoodreal.com

I also wanted to share my recent trick – I place a piece of unbleached parchment paper under aluminum foil to prevent harmful chemicals leaching into food. When heated aluminum foil is known just for that and I would rather avoid it if I can.

Ukrainian Cauliflower, Zucchini and Potato Bake make an easy vegetarian summer dinner with garlic and dill. Little prep time zucchini bake recipe. | ifoodreal.com

This zucchini and potato bake was so easy and such a typical Ukrainian summer dinner. Prep time is short and all work is done in the oven for you. You can serve it with salad (that is what I did) and/or with any meat.

Enjoy and eat more vegetables!

Recipe

Zucchini and Potato Bake

Zucchini and Potato Bake

Ingredients

  • 1.5 lbs baby potatoes, thickly sliced
  • 1.5 lbs zucchini, thickly sliced
  • 1.5 lbs cauliflower, thickly sliced
  • 1 egg, large
  • 1 cup Greek yogurt, plain (I used 2%, do not use 0%)
  • 1 tbsp cornstarch
  • 2 large garlic cloves, crushed
  • 4 tbsp dill, chopped
  • 1 tsp salt
  • 1/4 tsp black pepper, ground
  • 1 cup (4 oz) any shredded cheese, divided (I used part-skim mozzarella)
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 400 degrees F and spray large baking dish with cooking spray. Place potatoes, zucchini and cauliflower in a large bowl. Set all aside.
  2. In a medium bowl, whisk the egg. Then add Greek yogurt, cornstarch, garlic, dil, salt and pepper; whisk until well combined. Add 1/2 cup cheese and stir to combine.
  3. Pour over vegetables and gently mix with spatula until well coated. Transfer to a previously prepared baking dish, tightly cover with foil and bake for 1 hour. Poke potato with a fork to check if it is ready and bake longer until potatoes are cooked, if necessary (my baking dish wasn't deep enough and it took 1 hr 15 mins for me). Remove foil, sprinkle top with remaining 1/2 cup of cheese and broil on High until cheese has melted. Serve hot or warm, with salad or any meat.
  4. Storage Instructions: Refrigerate covered in a glass airtight container for up to 3 - 4 days. Do not freeze.
http://ifoodreal.com/zucchini-and-potato-bake/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1/8th of the recipe:
Calories: 171.9
Total Fat: 4.7 g
Cholesterol: 32.6 mg
Sodium: 450.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 4.8 g
Protein: 12.7 g
WW Points+: 4

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