Ukrainian Zucchini, Cauliflower and Potato Bake

[nverland]

Ukrainian Zucchini, Cauliflower and Potato Bake

Ingredients

1.5 lbs baby potatoes, thickly sliced
1.5 lbs zucchini, thickly sliced
1.5 lbs cauliflower, thickly sliced
1 egg, large
1 cup Greek yogurt, plain
1 Tbsp cornstarch
2 large garlic cloves, crushed
4 Tbsp dill, chopped
1 tsp salt
¼ tsp black pepper, ground
1 cup (4 oz) any shredded cheese, divided
Cooking spray

Directions

Preheat oven to 400 degrees F and spray large baking dish with cooking spray. Place potatoes, zucchini and cauliflower in a large bowl. Set all aside.
In a medium bowl, whisk the egg. Then add Greek yogurt, cornstarch, garlic, dill, salt and pepper; whisk until well combined. Add ½ cup cheese and stir to combine.
Pour over vegetables and gently mix with spatula until well coated. Transfer to a previously prepared baking dish, tightly cover with foil and bake for 1 hour. Poke potato with a fork to check if it is ready and bake longer until potatoes are cooked, if necessary. Remove foil, sprinkle top with remaining ½ cup of cheese and broil on High until cheese has melted. Serve hot or warm, with salad or any meat.

Storage Instructions: Refrigerate covered in a glass airtight container for up to 3 - 4 days. Do not freeze.

Nutritional Info
Servings per Recipe: 8

Amount per Serving = 1/8th of the recipe:
Calories: 171.9
Total Fat: 4.7 g
Cholesterol: 32.6 mg
Sodium: 450.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 4.8 g
Protein: 12.7 g
WW Points+: 4