Zucchini Potato Bake

Steps

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1. 1
   Prepare your ingredients. Shred zucchini to measure about 3 cups. Peel and keep potato in water to prevent discoloration, then dry and shred when ready to use.
   ≈1:09
2. 2
   In a large bowl, lightly beat the 4 eggs, then add the shredded zucchini and mix together.
   ≈4:27
3. 3
   Add the shredded potato to the mixture and stir to combine.
   ≈5:23
4. 4
   Pour in the olive oil, then add the chopped parsley and basil.
   ≈7:05
5. 5
   Add the grated Pecorino Romano cheese and mix everything together thoroughly.
   ≈7:47
6. 6
   In another bowl, combine the flour, baking powder, salt, and black pepper. Add the dry mixture to the wet ingredients and gently fold together until evenly combined.
   ≈8:06
7. 7
   Butter the edges of a baking dish, transfer the mixture into it, and gently smooth the top.
   ≈9:33
8. 8
   Sprinkle the breadcrumb and Pecorino Romano cheese mixture evenly over the top for a crispy finish.
   ≈11:27
9. 9
   Place the baking dish in a 315°F (160°C) preheated oven and bake for 45 minutes until golden brown. Test for doneness by inserting a toothpick in the center—it should come out clean.
   ≈12:45
10. 10
    Remove from the oven and let cool for 15 to 20 minutes before cutting into portions. Serve warm.
    ≈13:59