This recipe goes down well in my household – great for fussy eaters as most won’t even recognise it has courgette (zucchini in it) and also great for baby led weaning.
Courgette and Potato Bake
Ingredients
- 1 courgette (zucchini), grated and squeezed of excess liquid
- 1 large russet potato, grated and squeezed of excess liquid
- 1 clove of garlic crushed
- 1 tablespoon of softened unsalted butter
- 1 egg, beaten
- black pepper
- 30g of parmesan (or cheese of your choice)
Directions
Preheat oven to 200c of 400f (gas mark 6)
Add the courgette, potato, garlic, butter and beaten egg to a bowl and mix to combine.
Season with a little black pepper
Add mixture to an oven proof dish and push down well.
Top with your grated cheese and bake in the oven until golden.
Slice and serve.
Is the end result thin and crispy? Mine watery and doesn’t stick together, almost like a puree. Where did I go wrong? Is it because I didn’t dry the grates potato and zucchini?
you do need to squeeze all the liquid from the potato. It is crispy on the outside, but softer in texture on the inside (like a hash brown). It shouldn’t be watery or like puree.