Cooking Time: 15-20 minutes | Temperature: 248°F | Serves: 5
- 1 Cup Shredded Hashbrowns
- 2 Cups Shredded Zucchini
- 1/4 Cup Chopped Onion
- 1/2 Cup Cheddar Cheese
- 1/4 Cup Parmesan Cheese
- 3 TBSP Butter, melted
- 2 TBSP Heavy Cream or Milk
- 1 TSP Italian Seasoning
- 1/4 Cup Cheddar Cheese, for topping
- Salt & Pepper, to taste
In a medium bowl, combine shredded potatoes, zucchini, onion, cheddar and Parmesan. Salt & pepper to taste, but don't forget the cheese is salty.
Once blended, transfer then to the Avalon Bay baking pan. Melt the butter and allow it to cool for a few minutes, then add the cream. Whisk them together and pour over the veggie and cheese mixture.
Cook for 15 minutes at 248°F. Top the casserole with remaining 1/4 cup of cheddar and return to air fryer for another 3-5 minutes so it can melt.