Easy Cheesy Potato and Zucchini Bake |+Video|

Portions: 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 ❤️ it • Recipe • Ingredients • Video • Preparation

Cheesy zucchini 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 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

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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

Cook Time55

Total Time1 5

Utensils and tools

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 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 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).

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

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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