If you’re searching for a dish that perfectly balances comfort, nutrition, and flavor, this Baked Zucchini, Potato, and Cheese Casserole will exceed expectations. Combining the earthy goodness of grated potatoes and zucchini with rich feta cheese, kefir (or milk), eggs, and fragrant herbs, this oven-baked meal is ideal for breakfast, brunch, or even a light dinner. Finished with a golden layer of cheese and fresh parsley, every bite is creamy, crispy, and deeply satisfying.
This Mediterranean-inspired recipe is as easy to prepare as it is delicious, requiring just a few wholesome ingredients and one baking dish. Whether you’re hosting guests or cooking a quiet meal at home, this casserole will win everyone over.
Cooking Time
Preparation Time: 20 minutes
Baking Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6 portions
Ingredients
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3 medium potatoes
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1 onion
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2 medium zucchinis
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100 g (3.5 oz) feta cheese
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4 eggs
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2/3 cup kefir or milk
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250 g (9 oz) wheat flour
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Salt, pepper, dried oregano (to taste)
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Cheese for topping (e.g., Grana Padano or Parmesan)
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Fresh parsley for garnish
Step-by-Step Cooking Directions
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Prepare the vegetables:
Wash and peel the potatoes. Grate them into a bowl. Grate the zucchini as well and place in a separate bowl with a pinch of salt. Let it sit for a few minutes to release liquid, then squeeze out the excess moisture using a clean kitchen towel or cheesecloth. -
Chop the onion:
Peel and finely dice the onion. Combine with the grated potatoes and zucchini. -
Mix the wet ingredients:
In another bowl, whisk together the eggs and kefir (or milk) until smooth. -
Add the dry ingredients:
Gradually stir the flour into the egg mixture, making sure there are no lumps. The mixture should be slightly thicker than pancake batter. -
Combine everything:
Add the egg-flour mixture to the bowl of vegetables. Crumble in the feta cheese. Season with salt, pepper, and dried oregano to taste. Mix well until all the ingredients are evenly coated. -
Prepare the baking dish:
Preheat the oven to 180°C (360°F). Grease a medium-sized baking dish with olive oil. Pour in the vegetable batter and smooth out the top. -
Initial bake:
Bake the casserole for 35 minutes until it begins to firm up and turn lightly golden. -
Add cheese topping:
Sprinkle your choice of cheese (such as Grana Padano) over the top. Return the dish to the oven and bake for another 10–15 minutes, or until the top is golden brown and bubbling. -
Garnish and serve:
Let the casserole cool slightly, then sprinkle with freshly chopped parsley. Slice and serve warm.
Nutritional Information (Per Serving)
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Calories: ~320 kcal
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Protein: 13g
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Carbohydrates: 28g
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Fat: 18g
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Fiber: 3g
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Calcium: ~200mg
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Sodium: ~400mg
The Origins and Popularity of the Recipe
This recipe takes cues from Mediterranean and Balkan cuisines where vegetables like zucchini and potatoes are commonly combined with dairy and eggs to make savory pies and casseroles. Known in some regions as a type of crustless vegetable pie or “zucchini bake,” these dishes are household staples. Their simplicity, adaptability, and comforting flavors have made them favorites from Greece to Eastern Europe—and now, worldwide through the power of home cooking channels.
Reasons Why You’ll Love the Recipe
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Easy to make: All it takes is basic mixing and baking.
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Budget-friendly: Uses common ingredients found in most kitchens.
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Versatile: Works as a main dish or a hearty side.
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Family-approved: Mild and flavorful, ideal for all ages.
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Meal prep friendly: Reheats well and tastes even better the next day.
Health Benefits
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Zucchini: High in fiber, vitamin C, and potassium. Promotes digestion and heart health.
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Potatoes: Provide complex carbs and magnesium.
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Feta cheese: A good source of calcium and protein.
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Kefir or milk: Adds probiotics (if using kefir) and calcium.
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Eggs: Packed with protein and essential vitamins.
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Parsley: Detoxifying and vitamin-rich garnish.
Serving Suggestions
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Serve warm with a dollop of yogurt or sour cream.
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Add a simple salad of cherry tomatoes and cucumbers on the side.
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Pair with a slice of rustic bread for a more filling meal.
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Great with a glass of sparkling water or herbal iced tea.
Common Mistakes to Avoid
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Not draining zucchini: Always squeeze out the moisture; otherwise, the bake will be soggy.
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Over-baking: Check the center with a toothpick to prevent drying out.
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Using too much salt: Feta and other cheeses can be quite salty already.
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Skipping oiling the pan: Without oil, the casserole may stick and crumble.
Pairing Recommendations
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Drink: A crisp white wine like Sauvignon Blanc or a light herbal tea.
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Soup: Try a light tomato or cucumber soup on the side.
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Dessert: Finish with a honey yogurt parfait or lemon sorbet for a refreshing touch.
Cooking Tips
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You can use whole wheat flour for added fiber.
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Substitute kefir with plant-based milk to make it vegetarian-friendly.
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Add grated carrot for more color and sweetness.
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If using Parmesan or Grana Padano, don’t over-salt the base.
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To boost protein, add cooked quinoa to the mixture.
Similar Recipes to Try
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Greek Zucchini Pie (Kolokithopita)
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Potato and Spinach Gratin
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Cheesy Cauliflower Bake
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Crustless Vegetable Quiche
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Baked Eggplant and Feta Casserole
Variations to Try
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Spicy kick: Add red pepper flakes or chopped jalapeños.
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Meat lover’s version: Add cooked ground chicken or turkey.
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Dairy-free: Use vegan feta and plant milk alternatives.
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Cheese swap: Replace feta with goat cheese or ricotta.
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Extra veggies: Toss in grated carrot, spinach, or mushrooms.
Ingredient Spotlight: Zucchini
Zucchini is one of the most versatile and nutrient-rich vegetables. Low in calories and rich in water and fiber, it’s excellent for digestion, blood sugar regulation, and hydration. It also absorbs flavors well, making it perfect for casseroles like this one. Its natural softness helps bind dishes together without needing too much flour or starch.
Conclusion
The Baked Zucchini, Potato, and Cheese Casserole is proof that simple ingredients, when combined thoughtfully, can create extraordinary flavor and comfort. With its soft interior, golden crust, and cheese-studded richness, this dish fits any occasion—from lazy weekend brunches to busy weekday dinners. Make it once, and it will likely become a regular feature in your home kitchen.
10 Frequently Asked Questions (FAQ)
1. Can I make this casserole ahead of time?
Yes! You can prepare and refrigerate it unbaked for up to 24 hours. Bake when ready.
2. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze portions once baked. Reheat in the oven for best texture.
3. Can I use other types of cheese?
Absolutely. Try cheddar, ricotta, mozzarella, or goat cheese based on your preference.
4. How can I make it gluten-free?
Use a gluten-free all-purpose flour blend instead of wheat flour.
5. What can I use instead of kefir?
Milk, buttermilk, or unsweetened yogurt will all work well.
6. Can I add meat?
Yes. Cooked and crumbled sausage, bacon, or shredded chicken are excellent additions.
7. How do I know when it’s done baking?
The top should be golden, and a toothpick inserted in the center should come out mostly clean.
8. Is it okay to skip the topping cheese?
Yes, but the crispy, cheesy crust adds great texture and flavor.
9. What herbs go best with this dish?
Oregano, thyme, dill, or basil complement the Mediterranean flavors.
10. Can I make individual servings?
Yes! Pour the batter into greased muffin tins and bake for 25–30 minutes. Perfect for lunchboxes or parties.