Every family has that one go-to recipe that feels like a warm hug, and for many, it’s something cheesy, creamy, and baked to perfection. This Cheesy Potato, Zucchini, and Egg Bake hits all those notes and then some. Imagine tender slices of potatoes layered with fresh zucchini, sautéed onions, garlic, and a heavenly mix of mozzarella and feta cheese. Then picture it all bound together by eggs and sour cream, baked until the top turns golden brown and irresistibly bubbly. It’s a dish that can easily carry an entire meal but also fits seamlessly into a holiday table spread or Sunday brunch.
The beauty of this casserole is its versatility. You can serve it as the star of dinner with a crisp salad on the side, pack it into a lunchbox, or even enjoy it reheated the next morning for a quick and hearty breakfast. Unlike some casseroles that lean heavy, the zucchini in this bake adds freshness and lightness, preventing the dish from becoming overly rich. That balance of hearty potatoes, tangy feta, stretchy mozzarella, and creamy custard-like filling is what makes this recipe truly unforgettable.
Ingredients
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2 lbs (1 kg) potatoes
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3 eggs
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3 tablespoons sour cream
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200 g mozzarella cheese (about 7 oz)
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100 g feta cheese (or to taste)
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1 onion
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2 zucchinis
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2 cloves garlic
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A handful of spring onions
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Salt and pepper mix, to taste
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Olive oil and butter for cooking
Cooking Directions
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Peel and slice the potatoes into thin rounds. Boil them in salted water for about 10 minutes until just tender, then drain and set aside.
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Grate or thinly slice the zucchinis and sprinkle lightly with salt. Let them sit for 10 minutes, then pat dry with a kitchen towel to remove excess moisture.
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Heat olive oil and a little butter in a skillet. Add the diced onion and cook until golden and caramelized. Add the minced garlic and cook for 1 minute more.
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In a bowl, whisk together the eggs, sour cream, salt, and pepper. Stir in the mozzarella cheese, crumbled feta, and sliced spring onions.
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Grease a baking dish with olive oil or butter. Layer half of the potatoes on the bottom, followed by zucchini, caramelized onions, and a sprinkle of cheese mixture. Repeat the layers, finishing with more cheese on top.
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Pour the egg and sour cream mixture evenly over the layers, making sure everything is coated.
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Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until golden brown and bubbling on top.
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Let it rest for 5 minutes before serving. Slice, serve warm, and enjoy!
Nutrients (per serving, approx.)
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Calories: 320
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Protein: 14g
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Carbohydrates: 26g
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Fat: 18g
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Fiber: 4g
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Calcium: High, from mozzarella and feta
Why You’ll Love This Recipe
There are plenty of reasons to fall in love with this casserole, but the biggest one is that it manages to be indulgent while still offering balance. The potatoes provide that hearty, comfort-food base we all crave. The zucchini brings a lighter, fresher element so the dish never feels too heavy. Then, of course, there’s the cheese—gooey mozzarella and tangy feta create layers of richness that make every bite satisfying. This is also a recipe that works for so many occasions: brunch with friends, a casual family dinner, or even as a make-ahead meal prep dish that you can enjoy all week long.
It’s also very forgiving. You can tweak the ingredients based on what you have in your pantry or fridge, and it will still taste amazing. Want to add more veggies? Go ahead. Want to make it extra cheesy? Absolutely. Prefer a protein-packed version? Throw in some cooked chicken or ham. This is one of those recipes that becomes whatever you need it to be.
The Origins and Inspiration Behind the Dish
Potato casseroles are beloved in kitchens across Europe and beyond. They’re the kind of dish that shows up on a rustic farmhouse table just as often as in a cozy family kitchen. This particular version draws inspiration from Mediterranean flavors, with the addition of feta cheese and zucchini giving it a Greek-inspired touch. The combination of potatoes, eggs, and cheese has long been used to create hearty meals designed to feed families with simple, affordable ingredients. Over time, variations have emerged that highlight regional ingredients, and this one celebrates the Mediterranean love for vegetables, olive oil, and tangy cheeses.
Think of this as a modern twist on the classic potato bake—lighter, fresher, and more versatile, yet still comforting enough to bring back memories of old-fashioned casseroles.
Ingredient Spotlight
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Potatoes: A classic base ingredient. They add starch and substance, making the dish filling and satisfying. For best results, use starchy potatoes like Russet or Yukon Gold.
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Zucchini: A versatile vegetable that absorbs flavors beautifully. Its mild taste adds freshness, and it helps balance the richness of cheese.
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Mozzarella: This cheese melts into gooey perfection, creating that irresistible stretch.
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Feta Cheese: A bold, salty cheese that cuts through the richness of the dish and adds a tangy punch.
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Eggs: The glue that holds everything together, creating a custardy, soufflé-like texture.
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Sour Cream: Adds moisture and tang, ensuring the dish is creamy without being heavy.
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Onions & Garlic: Aromatics that enhance depth of flavor.
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Spring Onions: A fresh garnish that brightens up the whole bake.
Storage and Reheating Tips
One of the great things about this casserole is that it’s just as delicious the next day. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back into the oven at 350°F (175°C) for 10–15 minutes. This way, the top crisps back up instead of becoming soggy, which sometimes happens in the microwave. If you do need to microwave, cover the dish with a damp paper towel to keep it from drying out.
This recipe also freezes beautifully. Slice it into portions, wrap them tightly in foil or plastic wrap, and store in a freezer-safe bag for up to 2 months. To enjoy, thaw overnight in the refrigerator and reheat in the oven. This makes it an excellent meal-prep option for busy weeks when you want something comforting but don’t have time to cook from scratch.
Common Variations to Try
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Meat Lovers’ Version: Add cooked bacon, ham, or shredded chicken for extra protein.
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Vegetable Boost: Layer in spinach, bell peppers, mushrooms, or even roasted eggplant.
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Herby Freshness: Sprinkle with dill, parsley, basil, or thyme before baking.
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Spicy Twist: Add red pepper flakes, jalapeños, or a drizzle of hot sauce.
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Low-Carb Swap: Replace potatoes with cauliflower slices or rutabaga for a lighter option.
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Cheesy Upgrade: Mix in Parmesan or Gruyère for even more cheesy richness.
Pairing Recommendations
This dish is versatile enough to pair with a wide variety of sides. For a light meal, serve with a crisp green salad dressed in lemon and olive oil. It also goes beautifully with roasted meats like chicken, beef, or lamb. If you’re serving it for brunch, pair it with fresh bread, smoked salmon, or even a side of fruit. For drinks, consider a crisp white wine like Sauvignon Blanc, a refreshing sparkling water with citrus, or even a cold beer.
Health Benefits
Despite being indulgent, this casserole offers several nutritional perks. Potatoes provide potassium and vitamin C, zucchini is rich in antioxidants and fiber, and the eggs bring protein and essential vitamins. Cheese provides calcium and healthy fats, while olive oil contributes heart-healthy monounsaturated fats. With its balance of vegetables, protein, and carbs, it’s a dish that feels indulgent but still offers nutrients your body will thank you for.
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Conclusion
This Cheesy Potato, Zucchini, and Egg Bake is the definition of comfort food done right. It’s rich and cheesy yet freshened up by the addition of zucchini. It’s hearty enough to serve as a main dish but also works as a versatile side. Whether you’re making it for a casual weeknight dinner, prepping it for the week ahead, or serving it to guests at a family gathering, it’s guaranteed to impress. The layers of flavor, the creamy texture, and the golden, bubbly crust make this a dish you’ll return to again and again.
If you’re looking for a recipe that’s both cozy and adaptable, this one is it. Once you’ve made it once, don’t be surprised if it becomes a staple in your kitchen rotation. After all, who can resist potatoes, zucchini, eggs, and plenty of cheese baked together into bubbly perfection?