This Zucchini and Potato Casserole is a savory baked dish of simple, fresh ingredients you can make all year round! Sauteed zucchini combined with mashed potatoes and topped with creamy cheese --- melt-in-your-mouth deliciousness in every bite!
If you want the same vegetable combination for a snack, try these tempting baked potato and zucchini bites!
This delicious casserole is perfect for grilled meat or fish --- it's creamy without overpowering any dish you're serving with it.
The seasoning must start when you're boiling (and then mashing) the potatoes and when sauteing the zucchini. Go easy on adding salt during these times, then taste everything BEFORE adding the beaten eggs later.
If, like us, you love these baked 'comfort' dishes, then I suggest doubling (or tripling) the recipe, depending on your family's size. 🙂
FOR MORE IDEAS FOR EASY SIDE DISHES, CHECK OUT THESE POSTS!
Ingredients
- Potatoes – peeled and chopped into almost the same size; floury types would be ideal, but the waxy ones will also work.
- Zucchini – peeled and chopped into small cubes.
- Olive oil – extra virgin olive oil, if possible.
- Cheddar – grated for topping your zucchini and potatoes casserole.
- Eggs – for binding everything together.
- Breadcrumbs – give that crunch and golden color on top.
- Parmesan – grated and combined with the cooked potatoes and zucchini.
- Salt and pepper – just use your favorite brand for seasoning.
How to make zucchini and potatoes casserole
Start by combining the potatoes with water, boil, and simmer until they soften.
Drain, then mash when they're cool enough to handle.
Heat the olive oil in a medium skillet, then add the cubed zucchini once ready.
Add a pinch of salt and saute until they're soft --- take off the heat and let cool.
Preheat the oven to 180°C (350°F).
Combine the mashed potatoes, cooled zucchini, parmesan, half of the cheddar cheese, salt and pepper.
Add beaten eggs and combine evenly.
Transfer the mixture to a baking dish.
Sprinkle with breadcrumbs.
Top with the remaining grated cheddar cheese.
Place your zucchini and potatoes casserole in the middle of the oven for about forty minutes or until it turns golden.
Remove from the oven and set aside for at least fifteen minutes, then serve!
Helpful tips
- Chop the potatoes into identical sizes so they cook at the same time --- to avoid some falling apart because they've been simmering for a longer time.
- Make sure the potatoes and zucchini are no longer warm before mixing them with the eggs.
Recipe variation
- Butter. Use butter instead of olive oil to add creaminess to your potato and zucchini casserole.
- Mozzarella. An excellent substitute for cheddar.
- Herbs. Add your favorite dried or fresh herbs; parsley works well.
So how about it? Get your ingredients ready and try this zucchini and potatoes casserole today!
OR GET MORE IDEAS FROM THIS LIST OF EASY MEATLESS DISHES!
📖 Recipe
Zucchini and Potato Casserole Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Box grater
- Oval baking dish (9-inch)
Ingredients
- 500 grams potatoes (about 1 pound), peeled and chopped
- 1 medium zucchini, peeled and cubed
- 1 cup cheddar, grated
- 1/4 cup parmesan, grated
- 2 medium eggs, beaten
- 1 tablespoon breadcrumbs
- 3 teaspoons olive oil
- salt and pepper, to season
Instructions
- Boil the potatoes and simmer until they're soft.
- Drain and mash the potatoes when they're cool enough to handle.
- Heat the olive oil in a medium skillet and add the zucchini when ready.
- Add a pinch of salt and saute until they're soft --- take off the heat and let cool.
- Preheat the oven to 180°C (350°F).
- Combine the mashed potatoes, cooled zucchini, half of the cheddar, parmesan, salt and ground black pepper.
- Add the beaten eggs.
- Transfer mixture into a baking dish, then sprinkle with breadcrumbs and the remaining cheddar cheese.
- Place your zucchini and potatoes casserole in the middle of the oven for about forty minutes or until it turns golden.
- Remove from the oven and set aside for at least fifteen minutes, then enjoy!
Notes
- Cook's Tip: Remember to chop the potatoes into identical sizes so they all cook at the same time.
- Refer to the post for more tips and substitutions.
Leave a Reply