Looking for a comforting dish that’s both wholesome and delicious? Dive into the world of our Sweet Potato Zucchini Casserole, where vibrant vegetables meet creamy goodness in a symphony of flavors! This recipe is not just a feast for the eyes; it’s packed with nutrients and is perfect for any occasion, whether you're hosting a family dinner or simply craving a cozy meal at home. With just 15 minutes of prep time and a short baking session, you’ll discover how easy it is to whip up a dish that will have everyone coming back for seconds. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, sliced
- 2 medium zucchini, sliced
- 1 cup shredded cheese
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Wash and carefully slice the sweet potatoes and zucchini into thin, uniform rounds approximately 1/4 inch thick. Using a mandoline slicer can help achieve consistent thickness.
- In a medium mixing bowl, whisk together eggs, milk, garlic powder, salt, pepper, and paprika until well combined and smooth.
- Layer the sliced sweet potatoes in the bottom of the prepared baking dish, creating an even first layer that covers the entire bottom of the dish.
- Add a layer of sliced zucchini on top of the sweet potato layer, overlapping slightly to ensure complete coverage.
- Pour the egg and milk mixture evenly over the layered vegetables, ensuring all areas are moistened.
- Sprinkle the shredded cheese generously over the top, covering the entire surface of the casserole.
- Cover the baking dish with aluminum foil and bake for 25 minutes to allow vegetables to soften.
- Remove the foil and continue baking for an additional 15 minutes until the cheese is golden and bubbly, and the vegetables are tender.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly.
- Slice into portions and serve warm as a delicious side dish or light main course.
Tips
- Uniform Slices: For even cooking, make sure to slice the sweet potatoes and zucchini into uniform rounds. A mandoline slicer can help achieve the perfect thickness of about 1/4 inch.
- Cheese Choices: Feel free to experiment with different types of cheese! Cheddar, mozzarella, or even a blend can add unique flavors to your casserole.
- Layering Technique: When layering the vegetables, overlap them slightly to ensure every bite is packed with flavor. This also helps the casserole hold together better.
- Resting Time: After baking, let the casserole rest for 5-10 minutes before serving. This allows it to set and makes slicing easier.
- Add Some Crunch: For an extra layer of texture, consider topping the casserole with breadcrumbs or crushed crackers before the final bake for a delightful crunch.
- Make Ahead: This casserole can be assembled ahead of time and stored in the fridge until you’re ready to bake it. Just adjust the baking time as needed if it’s coming straight from the fridge.
- Serving Suggestions: Serve this casserole warm as a side dish or pair it with a fresh salad for a light main course. It’s versatile enough to complement any meal!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 90mg
