Ingredients:
- 3 medium-sized zucchinis
- 4 medium-sized potatoes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 cups of milk
- 1 tablespoon cornstarch or 2 tablespoons of flour
- 1 cup shredded cheese (cheddar or mozzarella) and 1/2 cup of parmesean cheese
- Fresh herbs, such as parsley or thyme or green onions for garnish (optional)
Instructions:
1. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with some oil or butter and set aside.
2. Wash and slice the zucchinis and potatoes into 1/4 inch rounds. You can leave the skin on for added texture and nutrients.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions and minced garlic and sauté until fragrant and translucent.
4. Add the zucchini and potato rounds to the skillet and season with salt and pepper to taste. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly tender.
5. In a separate saucepan, heat butter until melted and then add the cornstarch or flour.
6. Add the milk and bring the sauce to a gentle boil, then reduce the heat and let it simmer for 5 minutes until it thickens. For extra flavor I add the shredded cheese, parmesan cheese and some salt to the sauce.
7. Now it's time to assemble the casserole. Layer half of the zucchini and potato mixture in the prepared baking dish. Pour half of the sauce over the vegetables, making sure it covers them evenly. Sprinkle half of the shredded cheese on top.
8. Repeat the layering process with the remaining zucchini and potato rounds, sauce, and shredded cheese.
9. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbly.
10. Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving. Garnish with some fresh herbs, if desired.
This zucchini and potato casserole can be served as a standalone dish or as a side to your favorite protein. It's creamy, cheesy, and packed with flavor, making it a crowd-pleaser for both vegetarians and non-vegetarians. Enjoy!