Potato Zucchini and Onion Bake Recipe

Potato Zucchini and Onion Bake with Mozzarella

Ingredients

  • 1 ½ pounds (675 g) potatoes

  • 1 medium (200 g)zucchini

  • 2 tablespoons (30 ml) olive oil

  • 2 (110 g) white onions, thinly sliced

  • 1/2 teaspoon (2.5 g) salt, divided

  • 1/2 teaspoon (1 g) black pepper, divided

  • 3 (60 g) whole eggs

  • 1 medium (120 g) red bell pepper, diced

  • 1/2 cup (60 g) shredded Mozzarella cheese
  • Servings: 5 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:288 calories
  • Fat:12.5 g
  • Carbohydrates:36.9 g
  • Protein:9.5 g
  • Sodium:282 mg

Method

  • 1. Grate the potatoes and the zucchini.
  • 2. Heat half of the oil in a big pan over low heat. Add the onions and cook them for 5 minutes, covered. Stir occasionally.
  • 3. Add the potatoes and stir while cooking for about 3 minutes. Season with salt and pepper. Remove it from heat and allow to cool to room temperature.
  • 4. In a different bowl, whisk the eggs and season with some salt and pepper.
  • 5. Mix the eggs, bell pepper, potatoes, and zucchini together.
  • 6. Pour the egg-veggie mixture in a baking dish that can fit into your Air Fryer basket. Preheat your Air Fryer to 350 F (175 C).
  • 7. Cook for 30-40 minutes. Sprinkle with mozzarella on the last 15 minutes of cooking time. Allow to cool slightly.
  • 8. Serve and enjoy.
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