”You have to taste a culture to understand it.”

– Deborah Cater

Sweet potato and zucchini casserole

There are dishes, which taste even better the next days after cooking. I like to bake a bigger amount of them and reheat them in a pan or the oven for the next meals. One of such dishes is a vegetarian sweet potato and zucchini casserole, which is nice on its own or as side dish for a healthy lunch or dinner. 

Step by step video tutorial
Serving Size:
4 – 6 servings
Time:
Prep time: 40 min
Bake time: 40 min
Difficulty:
Medium

Ingredients

  • 400 g / 0.9 lbs sweet potato
  • 500 g / 1.1 lbs zucchini
  • 100 g / 0.25 lbs grated cheese
  • 3 eggs
  • 4 tbsp chickpea flour or all-purpose flour
  • 3 garlic cloves
  • 1 tsp Dijon mustard
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

  1.  Grease a casserole dish with some cooking oil. I am using a big casserole dish, which means the sweet potato/zucchini bake will be thinner as the dish will not be full. In a smaller dish the bake will be thicker and baking time might need to be adjusted.
  2. Heat the oven to 180 degrees Celsius or 400 degrees Fahrenheit.
  3. Wash, peel and grate the zucchini. To get rid of some zucchini juice, put it into a sieve, sprinkle a bit of salt on it and put the sieve in the sink or a bowl.
  4. Peel, wash and grate the sweet potato.
  5. Peel and chop or press a few cloves of garlic and add in the bowl with the sweet potato.
  6. Break eggs in a big bowl and add the spices – salt, pepper, thyme, oregano and a generous spoon of mustard. Beat the eggs with a fork a little to mix. 
  7. Add to the eggs the sweet potato with garlic and zucchini. Mix everything well.
  8. Add and mix in the chickpea flour. I like to use chickpea flour here as it adds different flavour than the regular flour. Somewhat nut-like. But it’s also fine to use all-purpose flour. 
  9. Mix in also about half of the amount of the grated cheese and keep the rest for the top of the dish.
  10. Put the batter in the prepared casserole dish and sprinkle the remaining cheese on top.
  11. Cover the dish with a piece of aluminium foil, so that the bake cooks through and the top does not burn. And put it in the oven to bake for about 40 min. After about 30 min, remove the aluminium foil and let it continue cooking.
  12. Remove the dish from the oven and let it cool for a few minutes before cutting and eating. The sweet potato/zucchini bake is nice on its own, with some salad, sour cream or as a side dish. Enjoy!