Lunch
Potato Zucchini Bake
A homey oven bake of tender potato and zucchini set in a light egg-and-milk custard. It comes together in one dish and reheats well, making it easy to portion for a calm lunch.
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Ingredients
- 500 g potatoes, pre-cooked and sliced
- 300 g zucchini, sliced
- 2 eggs + 160 ml 2 eggs with lactose-free milk
- 1 tsp rapeseed oil for the dish
- 1 tbsp chopped parsley
- 1 pinch salt
Method
- Preheat the oven to 185°C conventional heat. Prepare the potatoes, pre-cooked and sliced and zucchini, sliced.
- Arrange the potatoes, pre-cooked and sliced and zucchini, sliced in a lightly oiled baking dish.
- Mix the 2 eggs with lactose-free milk with a little salt and parsley, then pour evenly over the dish.
- Bake for about 28 minutes until set in the center or gently golden on top.
- Rest briefly and serve warm in a small-to-medium portion.
Why this recipe is gentle
This version skips the heavy cheese and cream that often make a casserole rich, using lactose-free milk and just two eggs instead. Soft-cooked potato and zucchini keep it mild, with only parsley and a pinch of salt for seasoning.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Serve a small-to-medium portion warm rather than piping hot.
- Use only the teaspoon of oil to grease the dish so the fat stays low.
- Let it rest a few minutes after baking so it sets and slices cleanly.
