Zucchini Bake with Cheese and Potatoes
Description
This Zucchini Bake with Cheese and Potatoes is a comforting, family-friendly casserole packed with tender potatoes, fresh zucchini, and layers of melted cheese. Baked until golden and bubbly, it’s a perfect side dish or vegetarian main course that pairs beautifully with grilled meats, salads, or roasted vegetables.
Ingredients
- 2 medium zucchini, thinly sliced
- 4 medium potatoes, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup milk
- 2 large eggs
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 190°C (375°F).
- Lightly grease a 9×13-inch baking dish.
- Arrange half of the potato slices in the bottom of the dish.
- Layer half of the zucchini slices over the potatoes.
- Sprinkle with half of the onion, garlic, oregano, paprika, salt, and pepper.
- Add half of the mozzarella cheese.
- Repeat the layers with the remaining potatoes, zucchini, seasonings, and mozzarella.
- In a bowl, whisk together the milk and eggs.
- Pour the mixture evenly over the casserole.
- Sprinkle Parmesan cheese on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 20–25 minutes, or until the potatoes are tender and the top is golden brown.
- Let rest for 10 minutes before serving.
- Garnish with fresh parsley.
Q&A
Can I make this ahead of time?
Yes. Assemble the casserole up to a day ahead and refrigerate. Bake when ready to serve.
Can I add protein?
Absolutely. Cooked chicken, turkey, ham, or crumbled sausage work well in this bake.
What other cheeses can I use?
Cheddar, Gruyère, Monterey Jack, or provolone are excellent substitutes.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months.