Zucchini Potato Loaf: the recipe for the easy and tasty loaf

The zucchini potato loaf is a tasty and easy-to-make recipe that will be loved by young and old alike. The dough, mainly based on vegetables, is enriched with cheese and ham cubes for an even richer and more complete result. You can prepare it in advance and serve it both at room temperature, as a dish on a cold buffet, and hot and stringy for a dinner. This recipe is particularly suitable for children who, in this way, will gladly consume vegetables. So let’s find out how to make a loaf with zucchini and potatoes by following our step by step instructions.

Tips

Use red peel potatoes with firm and compact pulp, they lend themselves perfectly to this kind of preparation.

For a perfect result, make sure you have sealed the wrapping of parchment paper well, which must not expand or open during cooking. If you are unsure, you can cook the loaf in a loaf pan.

For perfect slices, let the loaf rest at least 30 minutes before serving and slicing it; the longer it rests, the firmer and more compact the slices will remain. You can also prepare it a day in advance. If you like, you can accompany it with a light tomato sauce or some cherry tomatoes.

To make a vegetarian version of this loaf, just eliminate the raw ham and, if you want, replace it with other vegetables such as green beans or steamed carrots.

If you are looking for a loaf to be enjoyed cold during summer dinners, try this loaf with vegetables and provolone cheese or loaf with cabbage, zucchini and carrots.

How to store Zucchini Potato Loaf

The loaf with zucchini a potatoes can be stored in the refrigerator, placed in a special container with an airtight seal, for 2-3 days.

How to make Zucchini Potato Loaf

Boil the potatoes in boiling water for about 20 minutes until they are soft. Drain, peel and mash the pulp in a large bowl (1).

Season the potatoes with a pinch of salt and let them cool. Then add the eggs, the grated parmesan cheese and a grind of pepper (2), then mix.

Wash, dry and clean the zucchini. Then grate them, collecting the pulp directly in the bowl (3); also add the diced ham and mix perfectly.

Take a sheet of parchment paper, grease it with a drizzle of oil and then sprinkle it with a little breadcrumbs; arrange the dough on the parchment paper and flatten it with greasy hands (4).

Distribute the slices of cheese and, with the help of parchment paper, wrap the dough on itself forming the loaf and tightening it well (5).

Compact well and wrap the loaf with parchment paper tightly, so that it does not expand during baking (6). Arrange the loaf on a dripping pan and bake in a preheated static oven at 400° F for about 30 minutes.

Remove the loaf from the oven and let it rest for at least 30 minutes, then gently turn it out into a serving dish (7).

Complete with a few basil leaves and serve in slices (8).