This Baked Courgette and Potato Casserole is a delicious, comforting dish that combines tender courgettes (zucchini), potatoes, ham, and a mix of cheeses. With a crispy breadcrumb topping, it’s baked to golden perfection, making it ideal for dinner or a hearty side.
Preparation Time:
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- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Ingredients:
- Courgettes (Zucchini) – 4 medium
- Salt – for draining the water from courgettes
- Potato – 1 large, grated
- Eggs – 3 large
- Salt and pepper – to taste
- Olive oil – for greasing and drizzling
- Wheat flour – 100 g (about 3/4 cup)
- Breadcrumbs – as needed (for coating and topping)
- Cooked ham – 100 g (about 1/2 cup), chopped
- Smoked cheese (or other cheese) – 100 g (about 1 cup), shredded
- Parmesan cheese – 2 tablespoons, grated
Directions:
- Prepare the Courgettes:
- Grate the 4 courgettes (zucchini) and place them in a bowl. Add a generous amount of salt and let them sit for 10-15 minutes to draw out excess water.
- After 15 minutes, squeeze the courgettes to remove as much water as possible.
- Prepare the Potato:
- Peel and grate 1 large potato. Pat it dry with a paper towel to remove excess moisture.
- Mix the Ingredients:
- In a large mixing bowl, beat 3 eggs and season with salt and pepper.
- Add the drained courgettes, grated potato, and 100 g of wheat flour. Mix until combined.
- Stir in the chopped cooked ham, shredded smoked cheese, and grated Parmesan cheese.
- Assemble the Casserole:
- Preheat your oven to 200°C (400°F).
- Grease a baking dish with olive oil and sprinkle breadcrumbs to coat the bottom of the dish.
- Pour the courgette and potato mixture into the baking dish and spread it out evenly.
- Top the Casserole:
- Sprinkle a generous layer of breadcrumbs on top of the mixture to create a crispy crust.
- Drizzle a little olive oil over the top to help the breadcrumbs brown nicely during baking.
- Bake the Casserole:
- Bake in the preheated oven at 200°C (400°F) for about 35 minutes, or until the top is golden brown and the casserole is cooked through.
- Serve:
- Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing.
- Serve warm and enjoy the flavorful combination of courgettes, potatoes, ham, and cheese with a crispy topping.
Serving Suggestions:
- Serve this casserole as a main dish alongside a fresh salad.
- It also makes a great side dish for grilled meats or roasted vegetables.
Cooking Tips:
- Drain the courgettes well: Removing excess water from the courgettes is important to avoid a soggy casserole.
- Use your favorite cheese: You can substitute the smoked cheese with mozzarella, cheddar, or any other cheese you prefer.
- Crispy topping: Drizzling olive oil over the breadcrumbs before baking ensures a golden, crispy topping.
Nutritional Benefits:
- Courgettes (zucchini) are low in calories and rich in vitamins like vitamin C and potassium.
- Eggs provide protein and healthy fats, helping to bind the ingredients together.
- Potatoes add fiber and essential nutrients like vitamin B6 and potassium.
Dietary Information:
- Contains gluten (from the wheat flour and breadcrumbs)
- Contains dairy (from the cheese)
- Contains eggs and ham (can be omitted or replaced for vegetarian or vegan alternatives)
Nutritional Facts (per serving, based on 6 servings):
- Calories: ~250
- Protein: 12g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 3g
Storage:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezing: You can freeze the unbaked casserole for up to 2 months. Thaw in the fridge overnight and bake as directed.
Why You’ll Love This Recipe:
- Comfort food: This casserole is hearty and satisfying, with layers of flavors and textures.
- Quick prep: Easy to assemble and ready in under an hour.
- Versatile: Works well as both a main course and a side dish, and can be customized with different ingredients.
Conclusion
This Baked Courgette and Potato Casserole is a perfect combination of tender vegetables, savory ham, and melted cheese, topped with crispy breadcrumbs for a delightful crunch. It’s an easy, comforting dish that’s sure to please everyone at the table. Whether you’re serving it as a main dish or a side, this casserole is a flavorful, crowd-pleasing recipe.
Baked Courgette and Potato Casserole Recipe
Recipe card for Baked Courgette and Potato Casserole Recipe.
Ingredients
Method
Preparation
- Prepare the Courgettes: Grate the 4 courgettes (zucchini) and place them in a bowl. Add a generous amount of salt and let them sit for 10-15 minutes to draw out excess water.
- After 15 minutes, squeeze the courgettes to remove as much water as possible.
- Prepare the Potato: Peel and grate 1 large potato. Pat it dry with a paper towel to remove excess moisture.
- Mix the Ingredients: In a large mixing bowl, beat 3 eggs and season with salt and pepper.
- Add the drained courgettes, grated potato, and 100 g of wheat flour. Mix until combined.
- Stir in the chopped cooked ham, shredded smoked cheese, and grated Parmesan cheese.
- Assemble the Casserole: Preheat your oven to 200°C (400°F).
- Grease a baking dish with olive oil and sprinkle breadcrumbs to coat the bottom of the dish.
- Pour the courgette and potato mixture into the baking dish and spread it out evenly.
- Top the Casserole: Sprinkle a generous layer of breadcrumbs on top of the mixture to create a crispy crust.
- Drizzle a little olive oil over the top to help the breadcrumbs brown nicely during baking.
- Bake the Casserole: Bake in the preheated oven at 200°C (400°F) for about 35 minutes, or until the top is golden brown and the casserole is cooked through.
- Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing.
- Serve warm and enjoy the flavorful combination of courgettes, potatoes, ham, and cheese with a crispy topping.