This cheesy zucchini and potato bake with mushrooms is a delicious and satisfying dish that brings together layers of tender vegetables, a rich egg mixture, and a golden, crispy topping. The combination of zucchini, potatoes, and mushrooms makes for a hearty, nutritious meal, while the melted mozzarella adds irresistible creaminess. Whether you serve it as a main course or a side dish, this bake is guaranteed to be a crowd-pleaser. It’s perfect for a cozy family dinner, a potluck, or even meal prep for the week.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6
Ingredients
- 60 g bread crumbs (for the base)
- 3 zucchinis, thinly sliced
- 10 g salt (for the zucchini)
- 200 g potatoes, peeled and sliced
- 400 ml water
- 3 eggs
- 10 g salt (for the mixture)
- 5 g black pepper
- 100 g flour
- 40 g bread crumbs (for the topping)
- 1 onion, finely chopped
- 250 g mushrooms, sliced
- 120 g mozzarella cheese, shredded
- 20 ml oil (for cooking and greasing the tray)
- Oil for greasing a 22 x 22 cm tray
Directions
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Prepare the Zucchini:
- Thinly slice the zucchinis and place them in a large bowl.
- Sprinkle 10 g of salt over the slices and let them sit for 10-15 minutes to release excess moisture.
- After resting, rinse the zucchini slices under cold water and pat them dry with a paper towel.
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Cook the Potatoes:
- Peel and slice the potatoes into thin rounds.
- In a medium pot, bring 400 ml of water to a boil.
- Add the sliced potatoes and cook for about 5 minutes, or until just tender but not fully cooked.
- Drain the potatoes and set them aside.
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Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, 10 g of salt, 5 g of black pepper, and 100 g of flour.
- Mix until smooth to create a thick batter that will help bind the ingredients.
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Sauté the Onion and Mushrooms:
- Heat 20 ml of oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook until soft and slightly browned, about 5-7 minutes.
- Remove from heat and set aside.
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Assemble the Dish:
- Preheat your oven to 180°C (350°F).
- Grease a 22 x 22 cm baking tray with oil and sprinkle 60 g of bread crumbs evenly over the base.
- Arrange the zucchini slices in an even layer over the breadcrumbs.
- Add a layer of pre-cooked potato slices.
- Pour half of the egg mixture over the vegetables, ensuring even coverage.
- Spread the sautéed onion and mushrooms over the mixture.
- Pour the remaining egg mixture over the top, making sure all ingredients are coated.
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Add the Topping:
- Sprinkle 40 g of bread crumbs over the top for a crunchy texture.
- Evenly distribute the shredded mozzarella cheese over the dish.
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Bake the Dish:
- Place the tray in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- The zucchini and potatoes should be soft, and the layers should hold together when sliced.
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Serve:
- Let the bake cool for a few minutes before cutting into portions.
- Serve as a main dish or alongside a fresh green salad or crusty bread.
Nutritional Facts (Per Serving – Based on 6 Servings)
- Calories: 250
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Fat: 10g
- Sugar: 3g
- Sodium: 500mg
The Origins and Popularity of Zucchini and Potato Bakes
Vegetable bakes have been a staple in Mediterranean and European cuisine for centuries. These dishes were traditionally made using seasonal vegetables and simple pantry ingredients to create hearty, affordable meals. Zucchini, potatoes, and mushrooms are often found in French, Italian, and Greek home cooking, forming the base of many baked casseroles.
The idea of layering vegetables with cheese and breadcrumbs originates from gratin-style dishes, which became widely popular in the 19th century. The method of using eggs and flour as a binding agent makes this particular dish similar to savory bread puddings or frittata bakes. Over time, variations of zucchini and potato bakes spread worldwide, becoming a favorite in vegetarian diets and healthy eating plans.
Today, baked vegetable dishes like this one are enjoyed for their rich flavor, texture, and versatility. They make excellent comfort food while still being packed with nutrients, making them popular among home cooks looking for wholesome, satisfying meals.
Why You’ll Love This Recipe
This dish is not only delicious but also incredibly easy to prepare. It features layers of tender zucchini, soft potatoes, and savory mushrooms, all bound together with a rich egg mixture. The combination of a crispy breadcrumb base and a golden, cheesy topping makes each bite irresistible.
Health Benefits of Zucchini and Potato Bake
- Rich in Fiber: Zucchini and potatoes provide fiber that aids digestion and promotes gut health.
- Good Source of Protein: Eggs and mozzarella cheese add protein, helping with muscle repair and satiety.
- High in Vitamins and Minerals: Mushrooms contribute B vitamins, while potatoes and zucchini are rich in vitamin C, potassium, and antioxidants.
- Heart-Healthy: Olive oil provides healthy monounsaturated fats that support cardiovascular health.
Serving Suggestions
- Serve warm with a side of fresh mixed greens for a light meal.
- Pair with roasted chicken or grilled fish for a complete dinner.
- Add a dollop of sour cream or Greek yogurt on top for a creamy contrast.
- Enjoy with crusty bread or garlic toast for extra texture.
Tips
- For a Crispy Top: Use panko bread crumbs instead of regular breadcrumbs.
- For a Stronger Flavor: Add minced garlic or dried herbs like thyme or oregano to the sautéed mushrooms.
- For a Lighter Version: Use whole wheat flour and reduce the amount of cheese.
- Make-Ahead Option: Prepare the dish a day in advance and store it in the fridge before baking.
Variations to Try
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for heat.
- Cheese Lovers: Use a mix of mozzarella, Parmesan, and cheddar for extra cheesiness.
- Vegan Option: Replace eggs with a flaxseed mixture and use dairy-free cheese.
- Mediterranean Style: Add sun-dried tomatoes and feta cheese for a tangy twist.
Conclusion
This cheesy zucchini and potato bake with mushrooms is a perfect balance of flavors, textures, and nutrients. It’s an easy-to-make dish that’s great for meal prep, special occasions, or casual weeknight dinners. With its crispy breadcrumb base, hearty vegetable layers, and gooey cheese topping, this bake is sure to become a favorite in your home.
Frequently Asked Questions
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Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a slightly sweeter taste and more fiber. -
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. -
Can I freeze this dish?
Yes! Assemble the dish but don’t bake it. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the cooking time. -
Can I add meat to this recipe?
Absolutely! Cooked ground beef, turkey, or shredded chicken can be added between layers for extra protein. -
What’s the best way to prevent the dish from becoming watery?
Make sure to salt and drain the zucchini properly before assembling. This step removes excess moisture.