Baked zucchini with potatoes in the oven. Zucchini with potatoes baked in the oven: the best recipes. Delicious vegetable stew

Oven-baked zucchini with potatoes is a tasty and budget-friendly dish, especially in the summer season. The potatoes turn out soft and the zucchini turns out juicy. This dish is completely independent, but can be served as a side dish for meat or fish. Since the potatoes take longer to cook than the zucchini, they should be sliced ​​a little thinner. You can experiment with spices and add what you like. Cream can be used 10-20%.

To prepare oven-baked zucchini with potatoes, prepare the necessary products from the list. Select zucchini and potatoes of approximately the same diameter, and in quantity - enough to fill the mold.

Peel the potatoes and cut into slices 3-4 mm thick. Add salt and ground paprika.

Add olive oil to the potatoes and squeeze in the garlic, mix well.

Cut the zucchini into slices a little thicker than the potatoes, about 5-6 mm.

Grease a baking dish with olive oil and place the zucchini and potatoes alternating with each other. Also pour the potato filling on top and add a little salt and cream. Sprinkle with Provençal herbs. Cook zucchini with potatoes in the oven preheated to 200 degrees for 40-45 minutes.

Grate hard cheese.

After the allotted time, check the potatoes for doneness by piercing them with a fork. If the potatoes are ready, you can sprinkle the dish with cheese and bake in the oven for another 5-7 minutes.

You can prepare a delicious dinner in the summer season only from vegetables; it is not necessary to use meat for this. Today I present to you a recipe for a delicious baked vegetable pairing - potatoes with zucchini in the oven. It turns out to be an easy to prepare and satisfying dish for the whole family. It is convenient to cook such potatoes with zucchini in the summer, when there are young, fresh vegetables.
If desired, you can add other vegetables to the main ingredients, such as bell peppers, eggplants, and if you want to make the dish meaty, you can add chicken pieces.

Taste Info Potato main courses / Second: zucchini and eggplants / Baked potatoes in the oven

Ingredients

• zucchini 2 pcs.;
• new potatoes 500-600 g;
• cream 100 ml;
• sour cream 3 tbsp. l.;
• hard cheese 150 g;
• vegetable oil 50 ml;
• salt 1 tsp;
• nutmeg (ground) pinch;
• a pinch of ground pepper mixture;
• garlic to taste.

How to cook baked zucchini with potatoes in the oven

Potatoes and zucchini do not cook at the same time. For this recipe, you can use both old and new potatoes. If you have old potatoes, then boil them in their skins until half cooked. If you are preparing new potatoes, then you don’t have to cook them in advance. Wash the potatoes thoroughly and rub them with the hard side of a kitchen sponge. It is not necessary to peel new potatoes.


Wash two medium zucchini and cut into slices. If the zucchini already has a thick skin, cut it off with a vegetable peeler.


Cut the potatoes into slices thinner than the zucchini.


Turn the oven on 180 degrees. In a bowl, combine potatoes and zucchini, add vegetable oil and salt, mix with your hands. Cover a round pan or heat-resistant frying pan with parchment. Then place the potatoes and zucchini in a circle in a frying pan, alternating circles.

Sprinkle the ground nutmeg and pepper mixture on top of the vegetables. You can also add a mixture of Italian herbs as aromatic spices. The use of herbs and spices will always give your dishes a bright and piquant flavor, and they will not turn out bland and the same.


Pour cream over vegetables. For a lean version, do not use any cream or cheese. You can use tomato juice.


Grate or finely chop the cheese and sprinkle on top of the vegetables. Thanks to the cheese, we will get a very appetizing crust on top of the vegetables.


Add finely chopped garlic and sour cream to the vegetables. Cover the pan with foil and place in the oven for 20 minutes.

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Chopped dill and parsley will add a fresh aroma to baked potatoes and zucchini.


If you don’t have an oven, then potatoes and zucchini can be baked in the oven using this method. Baked potatoes with zucchini are a simple and inexpensive way to prepare dinner, and they turn out very appetizing.

Every day we spend a huge amount of time at work, traffic jams and other things, but we really want to treat ourselves to delicious food. And many people think that tasty means difficult. To dispel this stereotype, just use our selection of recipes with photos and cook zucchini with potatoes in the oven. Believe me, it's incredibly tasty, healthy and easy!

The most important rule when baking vegetables in the oven is to cut the ingredients into equal-sized pieces. This way the dish will be baked perfectly and the taste will be delicious.

It is equally important to carefully consider the choice of cookware - for roasting vegetables, preference should be given to utensils made of cast iron, heat-resistant glass or ceramics. Containers made from such materials heat up quickly and retain heat well, which is why they are considered the best for stewing foods.

When choosing products, pay attention to their freshness and always inspect for external damage. The quality of the dish directly depends on how good the ingredients are.

Easy recipe - cook dinner in 30 minutes

With the modern pace of life, it is sometimes very difficult to devote a lot of time to cooking, but you really want to pamper yourself and your loved ones with high-quality, tasty and healthy food. We present a quick and simple recipe - baked potatoes with zucchini and sour cream. Required Products:

• New potatoes – 6 pcs.;
• Zucchini – 2 pieces;
• Eggplant – 2 pcs.;
• Sweet bell pepper – 3-4 pieces (preferably multi-colored);
• Tomatoes – 3-4 pcs.;
• Garlic – 2-3 cloves;
• Sour cream – 450 ml;
• Salt, spices.

Peel the skins of potatoes, eggplants, zucchini, cut into small equal pieces.

The potatoes must be boiled in salted water for 5-7 minutes.

Cut the tomatoes into slices or large pieces, pepper into strips, chop the garlic.

Place all the ingredients in a deep form in the following order: potatoes, zucchini, eggplant, pepper, garlic. Pour sour cream over the contents of the container and place chopped tomato on top.

If the sour cream seems too thick to you, you can dilute it with water or low-fat cream.

Cook the dish for 30 minutes in the oven at t=180-200 degrees.

As you already understand, preparing potatoes and zucchini in the oven is very simple, quick, and most importantly, it always turns out delicious!

Vegetable casserole with bacon - step-by-step recipe with photos

A very tasty puff pastry that can become a favorite dish due to its simplicity and excellent taste. To bake potatoes and zucchini in the oven, you need the following set of products:

• Potatoes – 6-8 pcs.;
• Zucchini – 1 piece;
• Bell pepper – 1-2 pcs.;
• Leek;
• Bacon – 250-300 grams;
• Vegetable oil;
• Spices: marjoram, oregano, black pepper;
• Salt.

In order for the dish to be maximally saturated with the aroma of spices and bake evenly, we will need a ceramic baking dish and foil.

Potatoes and zucchini must be cut into thin slices, no more than 0.5 cm thick. If the vegetables are very young and fresh, then it is not necessary to remove the skin. Otherwise, it is recommended to peel them.

Remove the stem and seeds from the bell pepper and chop into thin strips. Rinse the leek in cold water and chop with a knife.

Bacon should be cut into thin slices. To make your task easier, you can immediately purchase sliced ​​meat ingredients.

Grease the bottom and edges of the baking dish with a little oil, then layer the ingredients in the order described below.

The first layer is potatoes, lightly salt and add a small amount of spices. The next layer will also be made of potatoes, oregano, marjoram and salt.

Place the sliced ​​zucchini in a third layer, and spread the mixture of leeks and bell peppers on top of it according to the photo.

The next step is to evenly lay out the chopped bacon.

The final layer is chopped potatoes, spices, salt, sprinkle with a small amount of vegetable oil.

Cover the container with foil and place in an oven preheated to 200 degrees for 20 minutes. After the specified time has passed, remove the foil and leave the pan in the oven for another 15 minutes to allow the potatoes to brown.

When serving, you can garnish with fresh herbs: parsley and dill are excellent options.

Zucchini baked under a potato coat

Dietary vegetable casserole is an excellent option for those who want to eat tasty food without gaining extra calories. It can also be considered a lenten dish, since all the ingredients are of plant origin.

• Potatoes – 1 kg;
• Zucchini – 1 piece;
• Carrots – 1-2 pcs.;
• Onions – 2 pcs.;
• Garlic – 2 cloves;
• Fresh dill;
• Sunflower oil;
• Salt pepper.

Peel the potatoes and rinse them in cold water first. Then boil until done.

To make the potatoes acquire a rich golden color, you can add 2-3 tbsp during cooking. spoons of grated carrots.

Drain ½ of the water in which the potatoes were boiled and mash them into a puree using a potato masher. It is necessary that it turns out quite thick, so if necessary, you can add 1-2 tablespoons of flour to obtain the desired consistency.

Grate the peeled carrots on a coarse grater and chop the onion with a knife. Then fry the vegetables in a frying pan in a small amount of sunflower oil.

Separately, simmer the zucchini, cut into large slices with chopped dill and garlic.

Mix stewed vegetables with pepper and salt. Spread half of the mashed potatoes evenly over the bottom of the pan, greased with vegetable oil. Spread the next layer of vegetable filling. Finally, smooth the remaining puree over the surface of the workpiece.

Place the casserole dish in an oven preheated to 180 degrees for 15-20 minutes.

Summer Rainbow – Baked Vegetables with Cheese

Baking zucchini and potatoes in the oven is as easy as shelling pears, and with the recipes from the site, even a child can cope with this task. A delicious summer, light vegetable dish with a golden cheese crust will decorate your table. To prepare it you need:

• Zucchini – 2 pieces;
• Potatoes – 2-3 pieces;
• 1 onion;
• Hard cheese – 150 grams;
• Tomato - 1 pc.;
• Garlic – 2-3 cloves;
• Olive oil;
• Salt, pepper, thyme.

In a frying pan, fry the chopped onion and garlic in olive oil until they crystallize until translucent.

Grease a baking dish with a small amount of vegetable fat, place fried onions and garlic on the bottom.

Cut the washed zucchini, potatoes and tomatoes into thin half rings, place in a mold, alternating each type of vegetable. Salt the preparation, sprinkle with pepper and thyme to taste. Cover the container with foil and place in the oven preheated to 200 degrees for 20 minutes.

At the end of the specified time, remove the foil, sprinkle the dish with grated cheese, and place in the oven for another 10 minutes.

Easy casserole for dinner or picnic

In this version of baking potatoes and zucchini in the oven, feta cheese is used. If desired, it can be replaced with Adyghe cheese or feta cheese. List of ingredients for 4 servings:

• Zucchini – 2-3 pieces;
• 2-3 medium potatoes;
• Chicken eggs – 5 pieces;
• Feta – 100 grams;
• Any hard cheese – 50 grams;
• Salt, ground pepper, olive oil.

Wash the zucchini in cool water and grate on a very coarse grater. Add salt and leave for 15 minutes. Then squeeze out the released liquid with your palm.

Pour cold water over the potatoes, bring to a boil, and cook over medium heat for 15 minutes. After this, you need to drain the liquid and mash the potatoes, then leave to cool.

Whisk eggs, black pepper, feta, ½ part of grated hard cheese, puree, zucchini.

Distribute the mixture evenly in the baking dish, sprinkle with the remaining cheese.

The dish needs to be cooked for 35 minutes at 180 o. Allow the casserole to cool slightly before serving; you can garnish with fresh herbs (green onions, parsley).

Zucchini cooked with potatoes is a simple, very tasty dish. How to make it at home with eggplant, minced meat, cheese? Look in the selection of recipes!

A simple lenten dish that will fill you up, contains no animal products, and is ideal for vegetarians and those who fast. Nourishing, simple, tasty and fast.

• 0.5 kg of potatoes and zucchini
• 1 onion
• 1 large apple, preferably sour
• Mayonnaise (sour cream), for a healthier diet: olive oil + lemon juice + mustard + pepper + salt + sugar

So, we wash the vegetables, dry them, peel them and cut them as desired. If the zucchini is young, do not remove the skin; cut it into pieces.

When baking vegetables or meat in the oven, I always add a little water to the pan to make it juicier. If the vegetables themselves are juicy, then you can skip this moment.

In the summer, such a dish can easily include sweet peppers, eggplants, tomatoes - all the vegetables that are on hand, herbs. It will also be delicious to add pieces of boneless fish or chicken here if you are not fasting.

The dish is healthy because nothing is fried, baking is the most gentle way of cooking, and steaming also leaves all the healthy ingredients in the food. Therefore, bake, use the oven and steamer for a healthy diet.

Half an hour passed, our potatoes and zucchini were baking in the oven. It smells fragrant, tasty and healthy, and also filling.

Recipe 2: zucchini with potatoes and tomatoes in the oven

• zucchini – 1 pc.
• potatoes – 4-5 pcs.
• tomatoes – 3 pcs.
• bell pepper – 1-2 pcs.
• cheese – 100 g egg – 1 pc.
• mayonnaise – 100 ml
• garlic – 2 cloves
• vegetable oil – 2 tbsp. l.
• salt, ground black pepper, dried thyme

First of all, wash the potatoes and boil them “in their skins” until half cooked (10-15 minutes after boiling). This preparatory operation is necessary due to the fact that the cooking time for potatoes is much longer than it takes to prepare all the other vegetables that make up our dish.

At this time, let's get to the rest of the ingredients. Wash the zucchini, remove seeds and peel. Vegetables of any size and any degree of maturity are suitable for preparing a casserole. If the zucchini is young, both the peel and seeds do not need to be removed. Cut into long slices no more than 0.5 cm thick.

Cut the pepper in half, remove the stem and seeds, and cut into small pieces.

Cut the tomatoes into thin slices.

Three cheese on a fine grater.

Pour boiled potatoes with cold water, let cool, then remove the peel and cut into slices.

In one bowl, mix mayonnaise (can be replaced with yogurt or sour cream), egg and chopped garlic.

Grease the baking dish with vegetable oil. The shape can be glass or aluminum, or it can be a deep frying pan. We lay out the first layer - zucchini (half of the total amount), add a little salt.

Grease the zucchini with the mayonnaise mixture and place potato slices (also half) on it. Season with salt.

The next layer is tomatoes and peppers.

Place the pan in a preheated oven on a medium level and bake for 30 minutes at 200 degrees. Then take out the casserole, sprinkle the entire surface with grated cheese and put it in the oven for another 10 minutes.

Let the finished zucchini casserole cool slightly, then cut into portions.

Recipe 3: zucchini with potatoes and minced meat in the oven (with photo)

• young potatoes – 4-5 pcs.,
• zucchini – 1 pc.,
• mixed minced meat – 300 gr.,
• tomatoes – 3 pcs.,
• onion – 1 pc.,
• salt, pepper - to taste,
• mayonnaise/sour cream – 3 tbsp.,
• greens - for serving,
• garlic – 2 cloves,
• vegetable oil – 20 ml.

Choose good minced meat, or better yet cook it yourself - pork, beef, turkey, chicken. You can mix types of meat, or you can take one specific type.

Season the prepared minced meat with salt and pepper. Heat a frying pan with vegetable oil and add the minced meat. Brown the minced meat for a couple of minutes, breaking it up with a spatula. At the same time, peel and chop the onion. Add the onion slices to the meat and cook for a couple more minutes.

After the specified time, rinse the tomatoes, leave one aside, and chop the rest into cubes. Place the tomatoes in the frying pan with the minced meat and fry for a couple more minutes.

Peel and wash the young potato tubers. Using a grater, chop the potatoes into medium chips.

Next, chop the young zucchini, previously washed and dried, in the same way.

Sprinkle both chips with a teaspoon of regular table salt. Stir and let stand for a couple of minutes. If the potatoes and zucchini release juice, be sure to drain it; the shavings can be washed in a sieve and thoroughly squeezed out of excess moisture.

Grease a heat-resistant pan, turn on the oven at the same time, prick and set the baking temperature to 180 degrees. Place half of the mixture of zucchini and potato chips into the pan as the first layer.

Then add all the minced meat.

Grease the minced meat with either mayonnaise or sour cream. Add a couple of garlic cloves pressed.

Cover the zucchini casserole with the remaining potatoes and zucchini.

Place slices of chopped fresh tomato on top. If desired, add cheese shavings or spices to your taste. Bake the dish for 25-30 minutes.

Bon appetit!

Recipe 4, step by step: zucchini with meat and potatoes in the oven

• potatoes - 600 g
• pork (fillet) - 600 g
• zucchini (small) - 1 piece
• onion - 2 pcs
• sour cream - 100 g
• mayonnaise - 100 g
• Parmesan cheese (any other can be used) - 50 g
• salt - to taste
• freshly ground pepper - to taste

Cut the pork fillet across the grain into small layers 1cm thick. Beat, salt and pepper on both sides.

Cut potatoes and zucchini into slices. Finely chop the onion.

Grease a saucepan with oil and place overlapping rows of potatoes and zucchini in one layer.

Place layers of meat on top, sprinkle with onions.

And again a layer of potatoes with zucchini, a layer of meat with onions and a top layer of potatoes. Lightly salt each layer of potatoes and zucchini.

Mix sour cream with mayonnaise and pour evenly over potatoes. Sprinkle grated Parmesan cheese on top.

Cover the saucepan with a lid and bake in the oven at 200 degrees for 1 hour 20 minutes.

Serve with herbs and vegetables.

Bon appetit!

Recipe 5, simple: potatoes and zucchini in the oven with cheese

• Zucchini - 2 pcs.
• Potatoes - 6-7 pcs.
• Hard cheese – 60 g
• Ground paprika - 0.5 tsp.
• Salt - to taste
• Provençal herbs - to taste
• Cream 10-20% - 4 tbsp.
• Olive oil - 3 tbsp.
• Garlic - 2-3 cloves

Oven-baked zucchini with potatoes is a tasty and budget-friendly dish, especially in the summer season. The potatoes are soft and the zucchini is juicy. This dish is completely independent, but can be served as a side dish for meat or fish. Since the potatoes take longer to cook than the zucchini, they should be sliced ​​a little thinner. You can experiment with spices and add what you like. Cream can be used 10-20%.

To prepare oven-baked zucchini with potatoes, prepare the necessary products from the list. Select zucchini and potatoes of approximately the same diameter, and in quantity - enough to fill the form.

Peel the potatoes and cut into slices 3-4 mm thick. Add salt and ground paprika.

Add olive oil to the potatoes and squeeze in the garlic, mix well.

Cut the zucchini into slices a little thicker than the potatoes, about 5-6 mm.

Grease a baking dish with olive oil and place the zucchini and potatoes alternating with each other. Also pour the potato filling on top and add a little salt and cream. Sprinkle with Provençal herbs. Cook zucchini with potatoes in the oven preheated to 200 degrees for 40-45 minutes.

Grate hard cheese.

After the allotted time, check the potatoes for doneness by piercing them with a fork. If the potatoes are ready, you can sprinkle the dish with cheese and bake in the oven for another 5-7 minutes.

Serve the finished dish immediately to the table. Delicious!

Recipe 6: stew with zucchini and potatoes in the oven (step-by-step photos)

• Potatoes 4 pieces
• Zucchini 2 pieces
• White onion 1 piece
• Bell pepper 1 piece
• Tomatoes 4 pieces
• Butter 10 grams
• Dill
• Vegetable oil

Cut the potatoes into small pieces, add salt and fry in vegetable oil until a beautiful golden color. Pour a little water into the bottom of a large pot with thick walls and place the potatoes there.

Cut the zucchini into small pieces, add salt and fry as well. It is better to peel off the skin and remove large seeds from old zucchini. Place the zucchini in the pot on top of the potatoes. Finely chop the onion, fry until soft and spread in the next layer. If we use bell peppers, we also cut them into cubes, fry them and place them on top of the onions.

Cut the tomatoes into small pieces. The juicier the tomatoes, the tastier the stew will be. Place them on top of the onions, add salt and a few pieces of butter. Cover the pot with a lid and place in an oven preheated to 190 degrees for 30 minutes.

Remove from the oven, stir, taste and add salt if necessary. Then we send it back and cook the potatoes until soft. It took me about another half hour. Sprinkle the finished vegetable stew with zucchini with herbs and serve. Bon appetit!

Recipe 7: potatoes with eggplants and zucchini in the oven

• Chicken (fillet, skin) – 500 g
• Potatoes – 400 g
• Eggplants – 400 g
• Zucchini – 300 g
• Tomatoes – 350 g
• Mayonnaise – 200 g
• Garlic – 3 cloves
• Mixture of fresh herbs (cilantro, basil) – 1 bunch
• Dill – 1 bunch
• Salt - to taste

Wash the eggplants, peel them, cut into slices 4-5 mm thick. Salt the eggplant slices and leave for 30 minutes, then rinse and dry a little.

Grind the chicken meat in a meat grinder. Finely chop the basil and cilantro. Combine chopped meat and herbs, add salt and mix. Dilute the minced meat with water to a consistency at which the minced meat can be easily spread with a spoon.

Wash the potatoes, peel them, cut into slices 2-3 mm thick. Place potato slices in a baking dish in a thin layer. Pour 80-100 ml of salted water (cover the layer of potatoes to ¾ of the height).

Spread 1/3 of the minced meat onto the potato layer.

Arrange the eggplant mugs and add salt. Place half of the remaining minced meat on the eggplants.

Wash, peel, and cut the zucchini into slices 2-3 mm thick. Add salt and place on a layer of minced meat along with the released juice. Distribute the remaining minced meat over the zucchini.

Wash the tomatoes, cut into thin slices and place on top.

Finely chop the dill and garlic and mix with mayonnaise. Spread mayonnaise over tomatoes.

Bake in an oven preheated to 200 degrees for 40 minutes.

Recipe 8: how to cook zucchini with potatoes in the oven

• potatoes – 0.5 kg;
• zucchini – 0.5 kg;
• hard cheese – 50 grams;
• sour cream – 100 ml;
• water – 80-100 ml (a third of a glass);
• garlic – 1-2 cloves;
• vegetable oil - for greasing the baking sheet;
• greens - to taste;
• salt, ground pepper - to taste.

Peel the potatoes, wash them, cut them into slices 5-8 mm thick.

Remove the skin from old zucchini (young ones can be baked with the skin on). Rinse the pulp with water, then cut into circles 8-10 mm thick.

Grease a baking dish with vegetable oil.

Place the zucchini and potatoes one by one in several rows, alternating vegetables, as shown in the photo.

Top with salt and sprinkle with ground black pepper.

Mix sour cream and water in a bowl. Squeeze the garlic. Add dried herbs (optional). Grate the cheese on a fine grater.

Pour the prepared mixture over the potatoes and zucchini. Sprinkle evenly with cheese.

Preheat the oven to 180°C. Place a baking tray. Bake for 50-60 minutes until the vegetables turn brown.

Remove the baked zucchini and potatoes from the oven, sprinkle with chopped herbs (optional).

Divide into portions and serve hot.

Recipe for making potato and zucchini casserole with cheese in the oven. The most important vegetable of summer is, of course, zucchini. How many dishes can be prepared from this versatile vegetable: soups, casseroles, stews, pancakes, pancakes, salads, etc. A distinctive feature of all prepared zucchini dishes is their low calorie content, lightness and freshness. Zucchini goes well with almost all types of vegetables, cereals and meat, so chefs love to prepare a variety of dishes with this vegetable.

At the height of the summer season, the most popular dish is a variety of casseroles - they are quick, easy to prepare, tasty and satisfying. Zucchini casserole with potatoes is very popular among housewives. Vegetables are cut either into circles or cubes, then filled with milk filling with various flavoring additions; all this beauty is sprinkled with cheese and baked in the oven until ready.

Required ingredients:

• 1 kg of potatoes;
• 1 kg zucchini (zucchini);
• 1 egg;
• 1 glass of cream;
• 2 – 3 tbsp. spoons of mayonnaise;
• 1 onion (optional);
• 200 g cheese;
• salt and ground black pepper to taste.

How to cook zucchini with potatoes in the oven:

First, prepare the vegetables for the casserole. For this kind of casserole, vegetables can be cut into circles, half circles or cubes. If your zucchini is young and its seeds are very small, then you can safely cut it into circles, and if the zucchini is ripe and the seeds are already hard, then it is best to cut it into cubes. I have zucchini with hard seeds, so I will make a casserole from vegetable cubes.

So, peel the zucchini, remove the core with seeds, and cut the pulp into cubes of the same size.
Do the same with the potatoes: peel and cut into cubes.
Next, to add an additional flavor accent, you can add a head of onion to the casserole. Cut the onion into small pieces.
Prepare the casserole filling immediately. In a bowl, whisk the egg, mayonnaise and cream until smooth. If you don't have cream on hand, you can replace it with full-fat milk, but in this case it is advisable to add a little butter. You can also replace mayonnaise (if you don't like it) with a couple of extra eggs or sour cream.
Preheat the oven to 180 degrees in advance.

Place the potatoes on a baking sheet (wide baking dish), distribute the onion pieces, add salt and season with ground black pepper.
Place the zucchini on top and carefully pour the prepared filling.
Place the pan in the oven for 30 minutes.

Then take out the baking sheet and sprinkle with an even layer of coarsely grated cheese.
Place the pan back into the oven, preferably on a higher level, and continue baking for another 15 to 20 minutes. At the last stage of cooking, the most important thing is to achieve the appearance of an appetizing cheese crust. In order to get such a crust, you can use the grill mode.
The potato and zucchini casserole is ready; serve the dish hot, garnished with fresh herbs.