Description

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.

Ingredients

Units Scale

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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.

Notes

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.