Potatoes and green beans loaf

Potatoes and green beans vegetarian loaf

This recipe of a vegetarian loaf made out with only potatoes and green beans has its origins in the Ligurian region of Italian riviera. And since we say people living there are a bit thrifty, this dish is of course extremely cheap to put together. It is basically composed of a mix of boiled potatoes and green beans, with egg and parmesan cheese. But its taste is so comfort and healthy, you will love it!

This hearty casserole is the perfect vegetarian main dish for a family dinner or a gathering with friends. However it’s also perfect as a side for meat. It can be prepared in advance and baked last minute. It also freezes very well.

Naturally gluten free and grain free, it can also be made dairy free by leaving out the cheese and butter. This will not change the structure.

Potatoes and green beans vegetarian loaf

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Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 200 g green beans

  • 300 g potatoes

  • 2 eggs

  • 70 g Parmesan cheese

  • a tbsp of butter

  • salt

  • extra virgin olive oil

How to

  • Clean the green beans by removing the stalks and peel the potatoes.
  • Boil the green beans and steam the potatoes until tender (about 15 minutes) . To save time, you can also steam or boil them together.Potatoes and green beans loaf
  • Preheat the oven to 350°F (180°C).
  • Mix the cooked veggies with the two eggs in a bowl. Potatoes and green beans loaf
  • Add the parmesan cheese (save 1 tbsp) and half a tsp of salt. Mix well. Ingredients for potatoes and green beans loaf
  • Line a baking pan with parchment paper and grease it with a little extra-virgin olive oil. 
  • Pour the mix into the casserole dish and make it even.
  • Cover with the remaining Parmesan cheese and pieces of butter. Add olive oil also on top if you are making it dairy free Optional: add some breadcrumbs and/or herbs. Potatoes and green beans loaf
  • Bake at 350°F (180°C) for 30 minutes. Let it cool down for 10 minutes and serve it warm.

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