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.

– 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


Preheat the oven to 375 º F [190 ºC]. Grate potatoes and zucchini separately with the coarse side of the grater.

Steps 1-2:

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.

 Step 3:

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 4:

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.

Step 5:

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