Portions: 6 generous servings Calories: 373kcal |
A low-carbohydrate, gluten-free, tasty, and filling casserole that's perfect for any time of the year, this cheesy zucchini and potato bake is a one-stop meal, simple, flavorful, filling, and as lazy a meal as it can get.
Why I ❤️ it • Recipe • Ingredients • Preparation
Cheesy zucchini and potato bake.
Why I ❤️ it
This week I decided to go back to an old favorite dish of mine and make a one-dish meal with this potato, zucchini, and cheese casserole. This comforting, cheesy casserole offers an irresistible blend of flavors that goes well with a side salad or steamed veggies. Best of all, it’s a snap to put together.
A whole meal in itself, this potato and zucchini cheese casserole packs protein, carbohydrates, dairy, and vegetables in a cheesy, warm, soft slice. And the leftovers – because the portions are pretty big in this recipe – can be packed the next day for the school lunch, as it keeps very well and tastes better the next day.
Cheese, zucchini and potato bake recipe
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Utensils and tools
Ingredients
- 2½ pound [1.13 kg] Yukon gold potatoes
- 1 large zucchini
- ½ cup olive oil, divided
- 2 medium white onions, thinly sliced or minced
- 1 red bell pepper, minced
- 2 teaspoons salt, divided
- ½ teaspoon freshly-cracked black pepper, divided
- 1 teaspoon of garlic powder
- 4 large eggs
- 1½ cups shredded cheddar cheese, divided
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Preheat the oven
Preheat the oven to 375 º F [190 ºC].
Step 2: Grate vegetables
Grate potatoes and zucchini separately with the coarse side of the grater.
Step 3: Sauté vegetables
Heat half the oil over low heat in the skillet. Stir in onions and cook stirring until they turn translucent. Add the bell pepper and cook covered for five minutes. Stir occasionally. Add the potatoes, and cook, stirring for three minutes.
Season with 1½ teaspoon of salt and ¼ teaspoon of freshly-cracked pepper. Remove from the heat and cool to room temperature.
Step 4: Mix in eggs
In a separate bowl, whisk eggs and season with ½ teaspoon of salt, a pinch of pepper, and garlic powder.
Mix eggs, 1¼ cup of cheese, potatoes, and zucchini.
Step 5: Bake
Pour the remaining oil into the skillet covering the bottom, followed by the potato and zucchini mixture. Sprinkle with the remaining cheese.
Bake in the preheated oven for 45 minutes. Remove from the oven and cool for five minutes before serving.
Top tips
- To make ahead, you can go through every step, but before baking leave it covered in the refrigerator and bake just before serving.
- To save the leftovers, place them in an airtight container and keep them in the fridge for up to two days.
- To reheat, place on a greased piece of aluminum foil and reheat in a toaster oven. Alternatively, you can reheat it on a greased pan on the stovetop. I do not recommend using the microwave because the zucchini casserole gets soggy and watery.
- For a sharper taste, you can sprinkle it with grated parmesan cheese after taking it out of the oven.
Serving suggestions
Serve this tasty potato and zucchini "au gratin" as a side dish with the main dish of your choice, or with salad for a light meal. You'll love it with some pork escalopes, or stuffed chicken breasts.
Don't miss this other easy potato omelette too, if you're looking for more dinner ideas.
Nutritional information
Calories: 373kcal - Carbohydrates: 30g - Protein: 17g - Fat: 22g - Saturated Fat: 8g - Cholesterol: 139mg - Sodium: 1017mg - Potassium: 1043mg - Fiber: 6g - Sugar: 4g - Vitamin A: 1140IU - Vitamin C: 56.3mg - Calcium: 291mg - Iron: 7.2mg
FAQs
How do you cook raw zucchini?
Raw zucchini can be cooked in many ways: Made into "noodles", stuffed and baked as zucchini boats, sliced, seasoned and grilled, incorporated into casseroles, or even baked in sweet breads and cakes.
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Potato and Zucchini Cheese Casserole Recipe
Ingredients
- 2½ pound potatoes Yukon gold or similar
- 1 zucchini (large)
- ½ cup olive oil divided
- 2 white onion (medium), thinly sliced
- 2 teaspoon salt divided
- ½ teaspoon pepper (freshly-cracked, or ground), divided
- 1 teaspoon garlic powder optional
- 4 eggs (medium)
- 1 red bell pepper diced
- 1½ cup Cheddar cheese shredded, divided
Instructions
Heat oven
- Preheat the oven to 375 º F [190 ºC].
Grate vegetables
- Grate potatoes and zucchini separately with the coarse side of the grater.
Sauté vegetables
- Heat half the oil over low heat in the skillet. Stir in onions and cook stirring until they turn translucent. Add the bell pepper and cook covered for five minutes. Stir occasionally. Add the potatoes, and cook, stirring for three minutes.Season with 1½ teaspoon of salt and ¼ teaspoon of freshly-cracked pepper. Remove from the heat and cool to room temperature
Mix in eggs
- In a separate bowl, whisk eggs and season with ½ teaspoon of salt, a pinch of pepper, and garlic powder.Mix eggs, bell pepper, 1 cup of cheese, potatoes, and zucchini.
Bake
- Pour the remaining oil into the skillet covering the bottom, followed by the potato and zucchini mixture. Sprinkle with the remaining cheese.Bake in the preheated oven for 45 minutes. Remove from the oven and cool for five minutes before serving.
Originally published on Sep 12, 2013
newtocooking
Do you know what the best kind of substitute would be for eggs in this recipe?
Tia Clara
I am not sure. The eggs are used not only to add protein, but also to hold all the ingredients together.
Suzanne perazzini
I made something similar the other night but I didn't grate the vegetables. I must try that next time. It would be more like a cake and less like an omelette.
Tia Clara
Yes, mine is a bit more like a cake.
Kyra
This is gonna be my first time trying Dominican food. And I know ima love it I'm really open about trying new things especially other culture foods. It's also been two months since I've been a vegetarian, but I still eat seafood.
Tia Clara
Kira, this is not a traditional Dominican recipe (you can recognize them because I always add the original name in Spanish), but go ahead, try it. I loved it.
Carmen
Lovely dish. Thanks for sharing.
Carmen
What a lovely post and recipes!
Yvette
Your recipe sounds so warm and comforting and perfect for rainy weather. We are being pounded with rain in Colorado too. Crazy rain!
Tia Clara
Yes, it is very comforting, Yvette. And most importantly, it requires little work. Perfect for rainy days.
gina @ skinnytaste
This looks.... amazing!!!
Tia Clara
Thanks, Gina. 🙂