Baked Zucchini and Potatoes

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A very simple summer dish that will delight all family members. Although it contains a lot of vegetables, even children will happily devour it.

Clean the zucchini, wash them, and grate them. Place them in a fine-mesh colander. Peel the potatoes, wash them, and grate them. Add them to the colander with the zucchini. Gently mix the vegetables and lightly press with the back of your fingers to remove excess water.
Cut the bacon into small pieces, peel the onion, and finely chop it. Heat a little oil in a pan and first fry the bacon. Add the onion and sauté it, stirring occasionally, until it softens and changes color. Remove the pan from the heat and let the contents cool slightly.
Preheat the oven to 200 degrees Celsius. Squeeze the grated zucchini and potatoes with your hands to remove as much excess liquid as possible. Place the squeezed vegetables in a bowl. Add the fried bacon and onion, a little salt and pepper, and mix everything well. In a separate bowl, mix the eggs, cream, and grated cheese. Lightly season the mixture with salt and pepper.
Lightly grease a deep baking dish with oil and place it in the preheated oven. Wait until it heats up well, then remove it from the oven and pour in the vegetable mixture, spreading it evenly in the dish. Pour the egg, cheese, and cream mixture over the top. Place the dish in the oven for 35 to 40 minutes, until the top is nicely golden brown. Serve warm with a bowl of salad.

In the vegetarian version, omit the addition of fried bacon.