Portions: 6 generous servings Calories: 373kcal |
See my low-carbohydrate, gluten-free, tasty, and filling potato zucchini casserole that's perfect for any time of the year; this cheesy zucchini potato bake is a one-stop meal, simple, flavorful, filling, and as lazy a meal as it can get.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Cheesy zucchini bake.
Why I ā¤ļø it
This week, I decided to return to my old favorite one-dish meal, this cheesy zucchini potato casserole recipe. This comforting, cheesy casserole dish offers an irresistible blend of flavors that go well with a side salad or steamed veggies. Best of all, itās a snap to put together.
Cheese, potato, and zucchini bake recipe
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Utensils and tools
Ingredients
- 2Ā½ pound [1.13 kg] Yukon gold potatoes
- 1 large zucchini (or 2 medium zucchini)
- Ā½ cup olive oil, divided
- 2 medium white onions, thinly sliced or minced
- 1 red bell pepper, minced
- 2 teaspoons salt, divided
- Ā½ teaspoon freshly-cracked black pepper, divided
- 1 teaspoon of garlic powder
- 4 large eggs
- 1Ā½ 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
Grate potatoes and zucchini separately with the coarse side of the grater.
Step 3: SautƩ 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 1Ā½ teaspoon of salt and Ā¼ 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 Ā½ teaspoon of salt, a pinch of pepper, and garlic powder.
Mix eggs, 1Ā¼ 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
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 ā because the portions are pretty big in this recipe ā makes a great weekend breakfast casserole or can be packed for school lunch the next day, as it keeps very well and tastes better the next day.
Serve this tasty potato and zucchini "au gratin" as a side dish with the main dish of your choice or with salad (I served it with some diced avocado or sliced tomatoes) for a light meal. You'll love it with some tenderĀ pork escalopes, orĀ stuffed chicken breasts. It is also a great side dish with a steak or grilled meats.
If you want to serve with a sauce, I have several sauce recipes to choose from. I'd pick the avocado and sour cream sauce.
Don't miss this other dairy-free 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.
Are you supposed to remove the seeds from zucchini?
It is not necessary to remove the seeds from zucchini; they are edible.
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This is just a printer-friendly summary; some useful details are found in the recipe above.
Potato and Zucchini Cheese Casserole Recipe
Ingredients
- 2Ā½ pound potatoes Yukon gold or similar
- 1 zucchini (large) or 2 medium zucchini
- Ā½ cup olive oil divided
- 2 white onion (medium), thinly sliced or minced
- 1 red bell pepper minced
- 2 teaspoon salt divided
- Ā½ teaspoon black pepper (freshly-cracked, or ground), divided
- 1 teaspoon garlic powder
- 4 eggs (medium)
- 1Ā½ 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 1Ā½ teaspoon ofĀ saltĀ and Ā¼ teaspoon of freshly-crackedĀ pepper. Remove from the heat and cool to room temperature
Step 4: Mix in eggs
- In a separate bowl, whiskĀ eggsĀ and season with Ā½ teaspoon ofĀ salt, a pinch ofĀ pepper, andĀ garlic powder.Mix eggs,Ā 1Ā¼ cup ofĀ 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
By , published Sep 12, 2013 on Tia Clara
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. š