Potato and Trombetta Zucchini Casserole (Teglia di Patate e "Trombette")

Potato and Trombetta Zucchini Casserole (Teglia di Patate e "Trombette")

This potato and trombetta zucchini casserole builds on the Neapolitan potato gateau and adds a layer of tender zucchini to make it a complete meal. I found it in a copy of Cucina Italiana from the 70s, and it belongs at the centre of a large dinner table.

Course Main Course

Cuisine Italian

Diet Vegetarian

Keyword potato zucchini casserole

Prep Time 30

Cook Time 40

Servings People

Calories 243kcal

Author Laura Tobin

Equipment

Ingredients

1 lb Potatoes
1 lb zucchini
3.5 oz Butter some for sautéing, the rest for potato purée, plus extra for the pan
1 Shallots optional
¼ Cup Shredded Emmental cheese
¼ Cup Grated Parmigiano cheese plus extra for dusting
¼ Pancetta
2 Eggs yolks
2 tablespoon Breadcrumbs as needed
2 tablespoon Olive oil
1 pinch Nutmeg
2 teaspoon Salt
Pepper

US Customary - Metric

Instructions

Prepare the vegetables

Place the unpeeled potatoes in cold water and boil until cooked through.
Wash, dry, and slice the trombetta zucchini into thin rounds.
Melt 20 g of butter with 2 tablespoons of olive oil in a pan over low heat.
If using shallots, finely chop them and cook in the butter and oil without letting them brown before adding the zucchini.
Add the zucchini rounds, season with a pinch of salt, freshly ground pepper, and nutmeg, and cook for a few minutes.
Continue to stir-fry over medium heat until cooked through, about 20 minutes.
Prepare the potato purée:
Drain, peel, and mash the hot potatoes using a food mill with a medium disc into a bowl.
Mix in the remaining butter, the shredded Emmental, the egg yolks, the grated Parmigiano, a pinch of nutmeg, and salt. Stir vigorously after each addition.

Assemble the dish:

Grease a round metal baking dish with butter and dust with breadcrumbs. A round metal dish gives a better crust on the bottom; a ceramic dish also works.
Spread the potato mixture evenly over the bottom and slightly up the sides.
Dust with additional grated Parmigiano, then distribute the cooked zucchini along with its cooking juices over the top.
Intersperse with pieces of sliced pancetta.
Bake in a preheated oven at 200°C for about 20 minutes on a lower oven rack so the zucchini rounds do not over-brown while the potato base turns golden. Serve hot.

Video

Nutrition