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Mousse doesn’t only come in a chocolate flavor! Here potatoes meet zucchini in a subtle blend that’s sure to tantalize your tastebuds.

1 lb (500 g) mashing potatoes
salt
1/2 cup (125 mL) milk
2 Tbsp (30 mL) butter
freshly grated nutmeg
2 free-range eggs
1/2 lb (250 g) Cheddar cheese
1 lb (500 g) young zucchini
freshly ground pepper
1/2 bunch of dill
unrefined coconut oil or butter for the baking dish

Prepare mashed potatoes with salt, milk, nutmeg and four teaspoons (20 mL) of butter.

Separate the eggs. Blend the egg yolks, grate the cheese and add these to the purée.

Preheat the oven to 190°C (375°F). Grease a baking dish or casserole (eight-cup or two-litre capacity).

Wash and slice the zucchini. Sprinkle salt and pepper over the zucchini. Wash and coarsely chop the dill. Beat the egg white until stiff and fold into the mashed potato.

Arrange zucchini slices in the dish and sprinkle with dill. Add layers of potato, zucchini and dill, ending with potato. Bake on the middle rack for 30 minutes. Serves four.

Source: alive #217, November 2000