Portions: 6 generous servings Calories: 475kcal |
Enjoy this low-carbohydrate, gluten-free potato zucchini casserole. 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.
By - Revised . Original Sep 12, 2013.
Potato and Zucchini Cheese Casserole [Video+Recipe].
Why we ❤️ it
This week, I decided to return to my old favorite one-dish meal, this cheesy zucchini potato casserole recipe, a comforting, cheesy casserole dish that offers an irresistible blend of flavors. Best of all, it's a snap to put together.
Potato and Zucchini Cheese Casserole [Video+Recipe]
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Utensils and tools
Ingredients
- 2½ pound Yukon gold potatoes, [1.13 kg]
- 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 garlic cloves
- 4 large eggs
- 1½ cups shredded cheddar cheese, divided
Video
Preparation
1. Preheat oven
Preheat the oven to 375 º F [190 ºC].
2. Grate vegetables
Grate potatoes and zucchini separately with the coarse side of the grater.
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
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.
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.
Top tips
- To make ahead: you can prepare every step in advance, 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: 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.
- Garnishes: 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 - because the portions are pretty big in this recipe - 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 tender pork escalopes, or 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.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Do you know what the best kind of substitute would be for eggs in this recipe?
I am not sure. The eggs are used not only to add protein, but also to hold all the ingredients together.
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.
Yes, mine is a bit more like a cake.
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.
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.
Lovely dish. Thanks for sharing.
What a lovely post and recipes!
Your recipe sounds so warm and comforting and perfect for rainy weather. We are being pounded with rain in Colorado too. Crazy rain!
Yes, it is very comforting, Yvette. And most importantly, it requires little work. Perfect for rainy days.
This looks.... amazing!!!
Thanks, Gina. 🙂