Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce
Welcome to a delightful culinary adventure featuring a comforting Roasted Potatoes & Zucchini Bake in a creamy parsley sauce, perfect for any vegetarian meal. This recipe brings together the wholesome flavors of zucchini and potatoes, enhanced by a rich, creamy sauce and topped with savory cheeses, creating a dish that is both satisfying and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini | 3, sliced |
| Potatoes (Aloo) | 2, boiled firm and sliced |
| Garlic | 2 cloves, finely chopped |
| Britannia Cream Cheese | 1/2 cup (flavored or herbed) |
| Hung Curd (Greek Yogurt) | 1 cup |
| Parsley leaves | Small bunch |
| Feta Cheese | 1 cup, crumbled |
| Parmesan cheese | 1/2 cup, grated |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Carbohydrates | 28g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 20g |
| Saturated Fat | 10g |
| Sodium | 500mg |
Preparation Steps
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Preparation: Begin by gathering all the ingredients, ensuring everything is fresh and ready to use.
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Boiling the Potatoes: Place the potatoes in a pot of boiling water. Boil them until firm, then drain, peel, and slice into 1-inch thick rounds. Set aside.
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Preheating the Oven: Preheat your oven to 190°C (375°F), allowing it to reach the ideal temperature for baking.
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Sautéing the Vegetables: In a wide sauté pan, heat about 1 tablespoon of extra virgin olive oil over medium heat. Add the finely chopped garlic, boiled potatoes, and sliced zucchini. Season with salt and pepper. Stir-fry gently until the zucchini is lightly roasted and the potatoes are golden brown. Be careful not to overcook the zucchini; you want it to retain some firmness.
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Making the Creamy Sauce: In a small mixing bowl, whisk together the Britannia cream cheese, hung curd (Greek yogurt), a pinch of salt, freshly cracked pepper, and chopped parsley until the mixture is light and fluffy. Taste and adjust the seasoning as needed.
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Arranging the Bake: In a greased baking dish, arrange the sautéed zucchini and potato slices in an alternating pattern. Once arranged, sprinkle the crumbled feta cheese evenly over the top. Pour the creamy parsley sauce over the vegetables, ensuring it covers them well. Finally, grate the parmesan cheese evenly across the top layer.
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Baking: Place the baking dish in the preheated oven and bake for approximately 40 to 45 minutes. The bake is ready when it is bubbling, slightly set, and the top is lightly browned.
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Serving Suggestions: Once baked, allow it to cool slightly before serving. This Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce pairs wonderfully with a refreshing Vegetable Clear Soup with Lemon Grass or warm Herbed Dinner Rolls. For a sweet ending, consider serving it alongside a Classic Tiramisu for dessert.
Conclusion
This Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce is not only a feast for the eyes but also a delight for the palate. With its creamy texture, vibrant flavors, and nutritious ingredients, this dish is sure to impress at any dinner table. Whether you’re hosting a gathering or enjoying a quiet night in, this recipe is a guaranteed crowd-pleaser that showcases the best of vegetarian cooking. Enjoy this savory dish that perfectly embodies the essence of love through cooking!
