Seaside fruit casserole

Cookinero 20 Jan 2023

Unpretentious Croatian vegetable casserole with aromatic herbs. The dish can serve as a side dish, as well as be the main dish. It is very convenient that the potatoes can be boiled in advance, while you can cook it "in uniform".

How to cook Seaside fruit casserole

Step 1

Seaside vegetable casserole

Boil the potatoes in their skins, peel and cut into thin slices. Peeled zucchini cut into thin strips or slices, roll in flour and fry on both sides.

Step 2

Seaside vegetable casserole

Tomatoes, peeled, chopped and stewed in oil. At the end, add basil, breadcrumbs and parsley.

Step 3

Seaside vegetable casserole

Grease a baking dish with oil and lay out layers of zucchini and potatoes. Salt each layer and pour over the stewed tomato sauce. The top layer should be zucchini. Next, pour the vegetables with a mixture of sour cream, cheese and 1 tsp. olive oil and bake in an oven heated to 180-190 * for 10 minutes.

Seaside fruit casserole - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace zucchini with yellow squash, eggplant, or even thinly sliced bell peppers for a similar texture and flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.
Yes, this casserole is vegetarian-friendly as it contains no meat. For a vegan version, substitute sour cream and cheese with plant-based alternatives.
To reduce carbs, omit the potatoes and breadcrumbs, and increase the amount of zucchini or use cauliflower slices as a substitute.
Pair it with a fresh green salad, crusty bread, or grilled chicken for a balanced and satisfying meal.
Double the ingredients and use a 9x13-inch baking dish. Increase baking time by 5-10 minutes if needed.
Yes, assemble the casserole but don't bake it. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry with paper towels before frying to remove excess moisture.
Absolutely! Use 3 times the amount of fresh basil as you would dried, as dried herbs are more concentrated in flavor.

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