Zucchini Bake with Cheese and Potatoes
This Zucchini Bake with Cheese and Potatoes is a hearty and savory dish that combines fresh vegetables, rich cheeses, and a smooth, fluffy batter. Perfect for a satisfying meal, it brings together the goodness of zucchini and potatoes with a touch of Parmesan and creamy spreadable cheese.
Why You’ll Love This Recipe
This Zucchini Bake is the perfect comfort food—cheesy, savory, and packed with vegetables. The combination of zucchini and grated potato adds a wonderful texture, while the cream cheese or ricotta adds richness to every bite. Whether you're looking for a light main dish or a flavorful side, this bake is sure to satisfy.
Ingredients
- 2 zucchini, sliced
- Olive oil, for sautéing
- Salt and black pepper, to taste
- 4 eggs
- 1 teaspoon (4 g) sugar
- 60 ml (¼ cup) oil
- 100 ml (⅓ cup + 1 tbsp) milk
- 120 g (1 cup) all-purpose flour
- 11 g (1 packet) baking powder
- 1 medium potato, grated
- 1 onion, finely chopped
- 2 tablespoon (15 g) grated Parmesan cheese
- Fresh spreadable cheese (cream cheese or ricotta), to taste
- Extra Parmesan, for topping
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Zucchini: Heat olive oil in a large pan over medium heat. Add the sliced zucchini, seasoning with salt and pepper. Sauté for about 2 minutes until slightly softened, then remove from heat and set aside.
- Prepare the Batter: In a large bowl, whisk together the eggs, salt, pepper, and sugar. Gradually add oil and milk, stirring until smooth. Sift in the flour and baking powder, stirring until combined.
- Incorporate the Vegetables: Stir in the grated potato, chopped onion, and Parmesan cheese into the batter.
- Assemble the Bake: Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil. Pour half of the batter into the dish, then layer the sautéed zucchini over it. Add spoonfuls of cream cheese or ricotta on top, followed by the rest of the batter. Sprinkle extra Parmesan on top.
- Bake the Zucchini Casserole: Bake for 40 to 45 minutes, or until golden brown and a toothpick comes out clean. Let it cool for 10 minutes before slicing.
Servings and Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Variations
- Add other vegetables such as bell peppers, mushrooms, or spinach for a different flavor.
- Use other types of cheese like mozzarella or gouda for a creamier or smokier taste.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store leftovers in an airtight container
in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual servings for 1-2 minutes.
FAQs
1. Can I use a different cheese instead of Parmesan?
Yes, you can use other cheeses like mozzarella, cheddar, or even a mix of cheeses depending on your preference.
2. Can I make this dish ahead of time?
Yes, you can prepare the bake the day before, refrigerate it, and then bake it when ready to serve.
3. Can I use frozen zucchini?
While fresh zucchini is ideal, frozen zucchini can be used. Be sure to thaw and drain it well before using to prevent excess moisture.
4. Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains only vegetables, eggs, and dairy.
5. Can I make this dish dairy-free?
You can substitute the cheese with dairy-free alternatives such as vegan cream cheese and plant-based cheeses.
6. What can I serve this dish with?
This bake pairs well with a light side salad, grilled meats, or as part of a Mediterranean meal.
7. How can I make this recipe spicier?
Add some chili flakes or finely chopped jalapeños to the batter or sprinkle some hot sauce on top before serving.
8. Can I use a different type of potato?
Yes, you can use sweet potatoes or red potatoes for a different flavor and texture.
9. Is this recipe low-carb?
No, this dish contains potatoes, so it is not considered low-carb. However, you can substitute the potatoes with cauliflower for a lower-carb version.
10. Can I freeze this dish?
Yes, you can freeze the bake after it has cooled. Wrap it tightly and store it in the freezer for up to 2-3 months. Reheat in the oven when ready to serve.
Conclusion
This Zucchini Bake with Cheese and Potatoes is a delicious and easy dish that is perfect for any occasion. With its creamy texture and savory flavor, it’s bound to become a new favorite in your recipe rotation. Whether you enjoy it as a main course or a side dish, it’s a versatile and satisfying option that everyone will love.
Zucchini Bake with Cheese and Potatoes
- Total Time: 1 hour
- Yield: 6 Servings
- Diet: Vegetarian
Description
This Zucchini Bake with Cheese and Potatoes is a savory, hearty dish that combines fresh zucchini, grated potatoes, and rich cheeses. The creamy texture and cheesy goodness make it perfect for a satisfying main course or flavorful side dish. Baked to golden perfection, this recipe is ideal for those craving comfort food with a veggie twist.
Ingredients
- 2 zucchini, sliced
- Olive oil, for sautéing
- Salt and black pepper, to taste
- 4 eggs
- 1 tsp (4 g) sugar
- 60 ml (¼ cup) oil
- 100 ml (⅓ cup + 1 tbsp) milk
- 120 g (1 cup) all-purpose flour
- 11 g (1 packet) baking powder
- 1 medium potato, grated
- 1 onion, finely chopped
- 2 tbsp (15 g) grated Parmesan cheese
- Fresh spreadable cheese (cream cheese or ricotta), to taste
- Extra Parmesan, for topping
Instructions
- Sauté the Zucchini: Heat olive oil in a large pan over medium heat. Add zucchini slices and season with salt and pepper. Sauté for about 2 minutes until slightly softened. Remove from heat and set aside.
- Prepare the Batter: In a large bowl, whisk together eggs, salt, pepper, and sugar. Gradually add oil and milk, stirring until smooth. Sift in the flour and baking powder, mixing until combined.
- Incorporate the Vegetables: Stir in grated potato, chopped onion, and Parmesan cheese into the batter.
- Assemble the Bake: Preheat oven to 180°C (350°F). Grease a 9x13-inch baking dish. Pour half the batter into the dish, followed by a layer of sautéed zucchini. Add spoonfuls of cream cheese or ricotta, then top with the remaining batter. Sprinkle extra Parmesan on top.
- Bake: Bake for 40-45 minutes until golden brown and a toothpick comes out clean. Let it cool for 10 minutes before slicing.
Notes
- Variations: Add bell peppers, mushrooms, or spinach for a twist. Use mozzarella or gouda for a different cheese flavor.
- Storage/Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
- Freezing: This dish can be frozen for up to 2-3 months. Reheat in the oven when ready.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
