Boil the potatoes until tender, then set aside.
Sauté vegetables: Heat vegetable oil in a pan and sauté the onion until soft. Add garlic, mushrooms, zucchini, and seasonings, cooking until tender.
Prepare the baking dish: Grease with oil or butter, and layer the sliced boiled potatoes.
Add the sautéed veggies on top of the potatoes, followed by the canned corn.
Whisk eggs and sour cream, then pour over the layered vegetables and potatoes. Season with salt.
Top with cheese and bake at 180°C (356°F) for 35 minutes.
Garnish with parsley and dill. Serve warm.
Serving Suggestions:
Serve as a main dish with a side salad or as a hearty side for grilled chicken or fish.
Cooking Tips:
You can swap zucchini for other veggies like bell peppers or broccoli.
To enhance flavor, add some smoked paprika or chili flakes.
Nutritional Benefits:
Rich in protein from the eggs and cheese.
Packed with fiber from the potatoes and vegetables.
Low in carbs, making it a balanced and nutritious dish.
Good source of vitamins such as B6, C, and K, from potatoes, zucchini, and fresh herbs.
Dietary Information:
Vegetarian
Gluten-free
Nut-free
Nutritional Facts (per serving, based on 6 servings):
Calories: 210
Protein: 9g
Fat: 12g
Carbohydrates: 17g
Fiber: 3g
Storage:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven or microwave until heated through.
Why You’ll Love This Recipe:
Easy to make: Simple ingredients and quick preparation make this perfect for busy weeknights.
Healthy and satisfying: Packed with vegetables, protein, and fiber to keep you full.
Customizable: You can easily swap in your favorite veggies or cheeses.
Family-friendly: A wholesome meal that both adults and kids will enjoy.
Conclusion:
This baked potato and vegetable dish is not only nutritious but also versatile, making it ideal for both family dinners and meal prepping. The combination of tender potatoes, sautéed vegetables, and melted cheese creates a satisfying and delicious meal. Whether you’re enjoying it fresh out of the oven or reheated the next day, the flavors remain just as good. It’s a great way to incorporate more veggies into your diet without sacrificing taste!
Frequently Asked Questions:
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be a great alternative for a slightly sweeter flavor and more fiber.
Can I make this recipe vegan?
You can replace the eggs with a vegan egg substitute and use a dairy-free cheese and sour cream.
Can I add meat to this dish?
Yes, cooked bacon, sausage, or chicken can be added for extra protein.
Can I make this dish ahead of time?
Absolutely! You can prepare it ahead and reheat when ready to serve.
Can I add other vegetables?
Definitely. Bell peppers, broccoli, or spinach are great additions.
What kind of cheese works best?
Any melting cheese like mozzarella, cheddar, or Gouda works well.
Can I skip the corn?
Yes, you can omit the corn or replace it with peas or another vegetable.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and adds extra protein.
Can I cook this on the stovetop instead of the oven?
You can cook it in a skillet with a lid on low heat, but the texture may differ slightly.
Can I freeze individual portions?
Yes, freeze portions in airtight containers for quick and easy meals later.
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