Potato Mousse with Zucchini
The second zucchini recipe shared by Minoo in the Gilmore Park Church Community Kitchen is a casserole dish called Potato Mousse with Zucchini. This dish is great for party or potluck.
The Potato Mouses with Zucchini is the supreme version of mash potato dish. It is light, cheesy and with added nutrients from the zucchini.
- 1 pound potatoes
- 1 pound young zucchini, sliced into coins
- 1/2 pound (250g) Cheddar cheese, grated
- 1/2 cup milk
- 4 tablespoons butter
- 2 eggs
- dried dill
- ground black pepper
- butter for greasing baking dish
- Parmesan cheese
Source: this recipe is adapted from http://www.alive.com
Preheat the oven to 375F (190C).
|Separate the eggs, egg white in a bowl and egg yolk in another.
Add a pinch of salt to the egg white, a tip Minoo learned from a chef which will help to firm up the protein.
Beat the egg whites until stiff.
|Peel and chop potatoes to speed up cooking times. If you have the time, cook the potatoes skin on to retain more nutrients.
Boil the potatoes it’s soft. Drain the potatoes.
|Mash the potatoes in a large bowl. Add butter,milk, nutmeg, pepper and salt to taste, egg yolks and grated Cheddar cheese.
|Fold the beaten egg white into the mash potatoes. It’s the egg white foam which gives the mash potatoes the lightness.
Greased a 8×8″ baking dish. Line the bottom with the zucchini coins. Sprinkle with salt, pepper and dill.
Top with 1/3 of the mash potatoes.
|Repeat layering of zucchini, seasonings, mash potatoes.
|The final layer of the casserole should end with mash potatoes.
Sprinkle with Parmesan cheese.
Bake in the middle rack of the 375F (190C) preheated oven for 30 minutes.