Potato casserole with zucchini

Ingredients:

• 340 g of low-fat condensed milk without sugar
• 1 tbsp. premium flour
• 1 teaspoon paprika
• 0.5 tsp seasoned salt, such as Spike
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 3 medium baking potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 small zucchini, thinly sliced
• 0.5 tbsp. freshly grated parmesan
• 2 tbsp chopped green onions (green part only), for serving

Preparation:

1. Preheat oven to 190°C and spray a 3-quart baking dish with cooking spray.
2. In a large bowl, combine the unsweetened condensed milk, flour, paprika, seasoning salt, nutmeg, cayenne pepper, 3/4 teaspoon coarse salt, and 1/2 teaspoon black pepper. Add the potatoes, onion, and zucchini and toss to coat, making sure the vegetable slices are separated.
3. Pour the vegetable mixture into the prepared baking dish, spread it evenly, and smooth the top with a rubber spatula. Sprinkle with Parmesan cheese and bake until the casserole is golden brown on top and soft inside, 45 minutes to 1 hour.
4. Let cool for 10 minutes to allow the casserole to set. Sprinkle with green onions before serving.