Zucchini is a vegetable that can be combined with many products. For example, zucchini can be used as a garnish for kebabs or other meat products.
In addition, zucchini is a source of many useful microelements. The vitamins in zucchini play a big role in the recovery of the body. Therefore, it is necessary to include zucchini in your diet.
We will tell you an interesting recipe for cooking zucchini with potatoes.
Ingredients for zucchini with potatoes:
- zucchini – 3 pcs;
- salt – a pinch;
- potatoes – 3 pcs;
- eggs – 4 pcs;
- vegetable oil – 120 ml;
- flour – 150 ml;
- leavening agent – tsp;
- parsley – bundle;
- green onion – a bunch;
- paprika – tsp;
- dried dill – tsp;
- mozzarella – 150 g;
- Greek yogurt – 2 tablespoons;
- mayonnaise – 2 tablespoons;
- garlic – clove.
Preparation of zucchini with potatoes:
Shred zucchini on large grater cutters, mix with salt and let it infuse for 10 minutes. Peel potatoes and similarly shred them on a grater.
Squeeze out excess water from the potatoes. In a separate bowl break eggs, mix with vegetable oil.
Sift flour into the egg mixture and knead the dough
.
Pour the baking powder into the dough, mix.
Squeeze the water from the zucchini mass, transfer it to the dough along with the potato mass.
Add paprika, dried dill
and
salt to the dough to taste, mix until homogeneous
.
Cover a baking tray with parchment, grease with vegetable oil,
place the dough on the tray, spread it evenly on the surface. Cut mozzarella into small slices and place on the dough layer.
Bake the flatbread in the oven at 180 degrees for one hour.
At this time make a sauce, mix Greek yogurt with mayonnaise, pass a garlic clove through a press into the mixture. Sprinkle the sauce with dried dill to taste.
You get a delicious and hearty casserole of zucchini and potatoes. With the prepared sauce, this dish becomes tastier and more savory.
