Zucchini and potato stew baked in the oven

Zucchini and Potato Casserole is a recipe that combines the sweet taste of zucchini with the savory texture of potatoes, resulting in a delicious dish perfect for summer meals, but also for autumn ones. This simple and quick recipe is not only a healthy option but also an excellent way to use fresh seasonal vegetables.

Total preparation time: 60 minutes
Preparation time: 15 minutes
Baking time: 45 minutes
Number of servings: 4

History and Inspiration
Casseroles have a long tradition in the cuisine of various cultures, being an efficient way to combine vegetables and flavors in a single dish. This zucchini and potato casserole recipe is a modern reinterpretation of rustic dishes, bringing a touch of freshness and ease to every plate. The zucchini, with its subtle flavor and soft texture, pairs perfectly with the potatoes, creating a harmony of tastes and an unforgettable culinary experience.

Ingredients
- 1 medium zucchini (approximately 300 g)
- 2 potatoes (approximately 400 g)
- 1 small onion
- 1 bay leaf
- 5 green or black olives, finely chopped
- 2 tablespoons olive oil
- 100 ml natural tomato juice
- 100 ml water
- 1/2 teaspoon fresh dill, chopped
- 1 tablespoon roasted red pepper paste (optional, for extra flavor)
- Salt and pepper to taste

Preparing the Ingredients
1. Start by peeling the onion and then finely chopping it. This will be the aromatic base of your casserole.
2. Peel the zucchini and cut it into cubes of about 1-2 cm. It is important to have uniform pieces for even cooking.
3. Peel the potatoes and, like the zucchini, cut them into cubes. The potatoes will add a layer of consistency to your casserole.
4. The olives, which will add a salty note and a slight bitterness, should be finely chopped.

Step by Step
1. In a deep pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes transparent and releases its aroma.
2. Add the zucchini and potatoes to the pot, stirring to combine them with the onion. Cook for about 5 minutes, stirring occasionally, to allow them to soften slightly.
3. Now is the time to add the chopped olives and the broken bay leaf. These will bring extra flavor to the dish.
4. Season with salt and pepper to taste. Salt helps enhance the flavors, so don't hesitate to pay attention to this step.
5. In a small bowl, mix the tomato juice with the water, then pour the mixture over the vegetables in the pot. This liquid will help cook the ingredients evenly and provide a rich flavor.
6. Mix everything well, ensuring the vegetables are covered with liquid, then put the lid on the pot.

Baking
1. Preheat the oven to 180°C (low heat).
2. Place the pot in the oven and let it bake for about 30-35 minutes. It is important to stir once or twice during baking to ensure the ingredients do not stick to the bottom of the pot and cook evenly.
3. After 35 minutes, remove the lid and let the casserole bake for another 15-20 minutes to reduce the cooking liquid.

Serving and Suggestions
Once the casserole is ready, take it out of the oven and let it cool slightly before serving. You can garnish it with freshly chopped dill for an extra touch of color and flavor. This casserole pairs wonderfully with a slice of fresh bread or a crunchy green salad.

Variations and Useful Tips
- You can add other vegetables, such as carrots or bell peppers, for added nutrition and variety.
- If you want a spicier taste, you can add some chopped hot pepper or chili flakes.
- Instead of water, you can use vegetable broth for an even richer flavor.
- If you want a vegetarian version, you can replace the roasted red pepper paste with halved cherry tomatoes.

Frequently Asked Questions
1. What can I use instead of zucchini?
You can replace zucchini with courgette or eggplant, depending on your preferences.
2. How can I make the casserole thicker?
Add some cooked legumes, such as chickpeas or beans, to give it a richer texture.
3. Is this casserole suitable for vegans?
Yes, all the ingredients are vegan, making it an excellent option for vegan diets.

Nutritional Benefits
This casserole is not only tasty but also healthy. Zucchini is rich in vitamins A and C, while potatoes provide complex carbohydrates and fiber, essential for a balanced diet. Olives add healthy fats, and tomato juice is an excellent source of lycopene, a powerful antioxidant.

Estimated calories per serving: 150-200 calories

Conclusion
Zucchini and Potato Casserole is a simple, quick, and flavorful recipe, perfect for any occasion. Whether you serve it as a main dish or a side, it will surely bring a touch of joy to every meal. So, gather your ingredients and get ready to enjoy an unforgettable culinary experience!