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Easy Cheesy Potato and Zucchini Bake

  • EspaƱol
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 potato and zucchini bake is a one-stop meal, simple, flavorful, filling, and as lazy a meal as it can get.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

Cheesy zucchini and potato bake.

Cheesy zucchini bake.

Why I ā¤ļø it

This week I decided to go back to an old favorite dish of mine and make a one-dish meal with this cheesy zucchini casserole recipe. 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, potato, and zucchini bake recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

This tasty potato zucchini cheese casserole is made from commonly found vegetables and is easy to make, rich in flavor, and makes a great make-ahead casserole dish that goes well with brunch or dinner.

Course: Dinner, Lunch
Inspiration: Mediterranean
Category: baked zucchini and potatoes, breakfast casserole with zucchini, potatoes and zucchini recipe, shredded zucchini casserole
Author: Clara Gonzalez

Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins

Utensils and tools

  • Box grater
  • Large bowl
  • Skillet
Zucchini bake.
Zucchini bake.

Ingredients

  • 2½ pound [1.13 kg] Yukon gold potatoes
  • 1 large zucchini (or 2 medium 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

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Preheat the oven

Preheat the oven to 375 Āŗ F [190 ĀŗC].

Step 2: Grate vegetables

Grating potato.
Grating potato.

Grate potatoes and zucchini separately with the coarse side of the grater.

Step 3: SautƩ vegetables

Sauteing onion.
Sauteing onion.

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

Mixing with eggs.
Mixing with 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

Covering with cheese.
Covering with cheese.

Pour the remaining oil into the skillet or a baking dish 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. You can substitute mozzarella cheese for cheddar if that's what you have, but the zucchini bake will have a milder taste.
  • Feel free to garnish with any fresh herbs of your choosing (like thyme, basil, parsley, or rosemary).
Zucchini and potato bake.
Zucchini and potato bake.

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. It is also a great side dish with a steak or grilled meats.

This dish makes a great weekend breakfast casserole.

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

More zucchini recipes

  • Cold Asian zoodles.
    Zoodle Recipe: Easy and Vegan Asian Cold Zucchini Noodles
  • Chorizo sausage and rice stuffed zucchini.
    Rice Stuffed Zucchini Recipe: Zucchini Boats with Rice and Chorizo Sausage
  • Chickpea salad with zucchini flowers.
    Zucchini Blossom Salad: The Easiest Zucchini Flowers Recipe
  • Zucchini noodles with shrimp.
    Garlicky Zucchini Noodles with Shrimp Scampi

See more: casserole recipes potato recipes lunch recipes

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) or 2 medium zucchini
  • ½ cup olive oil divided
  • 2 white onion (medium), thinly sliced or minced
  • 1 red bell pepper minced
  • 2 teaspoon salt divided
  • ½ teaspoon black pepper (freshly-cracked, or ground), divided
  • 1 teaspoon garlic powder
  • 4 eggs (medium)
  • 1½ cup Cheddar cheese shredded, divided

Instructions

Step 1: Preheat oven

  • Preheat the oven to 375 Āŗ F [190 ĀŗC].

Step 2: Grate vegetables

  • GrateĀ potatoesĀ andĀ zucchiniĀ separately with the coarse side of the grater.

Step 3: SautƩ vegetables

  • Heat half theĀ oilĀ over low heat in the skillet. Stir inĀ onionsĀ and cook stirring until they turn translucent. Add theĀ bell pepperĀ 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, whiskĀ eggsĀ and season with ½ teaspoon ofĀ salt, a pinch ofĀ pepper, andĀ 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.

Nutrition

Calories: 373kcal

By Tia Clara, published Sep 12, 2013 on Tia Clara

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  1. newtocooking

    March 23, 2016 at 6:23 pm

    Do you know what the best kind of substitute would be for eggs in this recipe?

    Reply
    • Tia Clara

      April 06, 2016 at 3:48 pm

      I am not sure. The eggs are used not only to add protein, but also to hold all the ingredients together.

      Reply
  2. Suzanne perazzini

    September 22, 2013 at 3:19 am

    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.

    Reply
    • Tia Clara

      September 24, 2013 at 3:36 pm

      Yes, mine is a bit more like a cake.

      Reply
  3. Kyra

    September 19, 2013 at 2:39 pm

    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.

    Reply
    • Tia Clara

      September 21, 2013 at 12:28 am

      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.

      Reply
  4. Carmen

    September 16, 2013 at 8:50 am

    5 stars
    Lovely dish. Thanks for sharing.

    Reply
  5. Carmen

    September 16, 2013 at 8:49 am

    What a lovely post and recipes!

    Reply
  6. Yvette

    September 15, 2013 at 6:10 pm

    Your recipe sounds so warm and comforting and perfect for rainy weather. We are being pounded with rain in Colorado too. Crazy rain!

    Reply
    • Tia Clara

      September 16, 2013 at 9:39 pm

      Yes, it is very comforting, Yvette. And most importantly, it requires little work. Perfect for rainy days.

      Reply
  7. gina @ skinnytaste

    September 13, 2013 at 12:14 pm

    This looks.... amazing!!!

    Reply
    • Tia Clara

      September 16, 2013 at 9:39 pm

      Thanks, Gina. šŸ™‚

      Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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