A bubbling casserole that captures the rustic soul of European farmhouse cooking—this Cheesy Zucchini-Potato Bake layers a tender vegetable “dough” around smoky ham and nutty Leerdammer cheese. The result is part gratin, part giant croquette, and wholly comforting. With just a handful of everyday ingredients and one hot oven, you’ll create a golden, breadcrumb-crusted slice that works for brunch, lunch, or informal supper. The dish originated as a practical way to stretch garden zucchini and leftover potatoes; today it thrives on social platforms as a minimalist, one-pan wonder that still looks impressive when served.
Cooking Time
Prep (hands-on) 25 minutes
First bake 35 minutes
Rest & slice 10 minutes
Total about 1 hour 10 minutes
Ingredients
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3 medium potatoes (about 600 g), peeled and cut into chunks
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3 medium zucchini (about 600 g), trimmed and coarsely grated
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3 large eggs, room temperature
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1 tsp fine salt, plus more to taste
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½ tsp freshly ground black pepper
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1 tsp dried oregano
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100 g (about ¾ cup) all-purpose wheat flour
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4 Tbsp breadcrumbs, divided
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150 g (5 oz) thinly sliced ham
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100 g (4 oz) semi-hard cheese such as Leerdammer, grated or sliced
Step-by-Step Cooking Directions
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Cook the potatoes
Place potato chunks in a saucepan, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until fork-tender. Drain well, return to the hot pot for 1 minute to steam off excess moisture, then mash until smooth. -
Prepare the zucchini
While potatoes cook, grate zucchini on the large holes of a box grater. Pile into a tea towel, sprinkle with a pinch of salt, and let stand 5 minutes. Twist the towel tightly to squeeze out as much liquid as possible—crucial for a dough that holds together. -
Make the vegetable dough
In a large bowl combine mashed potatoes, drained zucchini, eggs, salt, pepper, oregano, and flour. Stir with a wooden spoon until a soft, slightly sticky dough forms. If it feels wet, add an extra tablespoon of flour; if too stiff, drizzle in a teaspoon of water. -
Assemble the bake
Grease a 22 cm / 9-inch springform pan or similar baking dish with oil or butter and dust the bottom with 1 tablespoon breadcrumbs. Split the dough in half. Press one half evenly across the base and 2 cm up the sides. Lay the ham across the dough, then scatter or layer the cheese over the ham. Cover with the remaining dough, sealing the edges. -
Top with crumbs
Sprinkle the remaining 3 tablespoons breadcrumbs over the surface and dot with a little butter or mist with cooking spray for extra crunch. -
Bake
Slide the pan into a preheated 200 °C / 400 °F oven and bake 35 minutes, until deep golden and the center registers at least 75 °C / 170 °F. -
Rest and serve
Let the bake stand 10 minutes to firm up, then release the springform ring. Slice into wedges and enjoy the melty cheese pull.
Nutritional Information (per 1/8-slice)
Calories 275 Protein 13 g Carbohydrates 25 g Fat 14 g (Sat 6 g) Fiber 3 g Sodium 530 mg Values are estimates.
Origins and Popularity of the Recipe
Stuffed vegetable loaves trace back to Alpine and Balkan kitchens where potatoes, summer squash, and pantry cheese were bound with eggs to feed large families. Italian sformati, French gratin parmentier, and Balkan patatnik all share DNA with this dish. Since the 2010s, short recipe videos featuring simple, grated-veg “doughs” have gone viral, boosting its global appeal—especially among cooks seeking gluten-light comfort food without complicated techniques.
Reasons Why You’ll Love the Recipe
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Five-ingredient hero (plus spices) you likely have on hand.
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All-in-one meal: vegetables, protein, dairy, and carbs baked together.
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Kid-approved cheesy interior hides the veggies.
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Budget conscious using economical staples like potatoes and ham offcuts.
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Make-ahead friendly: great hot, warm, or room temp for picnics.
Health Benefits
Potatoes deliver potassium and vitamin C; zucchini contributes vitamin A and hydration; eggs supply complete protein; oregano brings antimicrobial polyphenols. Baking—rather than frying—keeps added fat moderate while breadcrumbs provide satisfying crunch with minimal oil.
Serving Suggestions
Brunch board with a crisp green salad and mustard vinaigrette.
Weeknight dinner alongside tomato soup.
Tapas platter cut into small squares next to olives, pickles, and a glass of chilled rosé.
Common Mistakes to Avoid
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Insufficient zucchini draining—watery dough equals soggy center.
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Over-mashing potatoes—creates gumminess; mash just until smooth.
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Skipping preheating—oven must be hot to crisp crumbs.
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Undercooking—internal temp should exceed 75 °C to set eggs and melt cheese fully.
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Cutting immediately—resting time prevents molten cheese flood and crumb collapse.
Pairing Recommendations
Drink: dry Riesling, light lager, or sparkling water with lemon.
Condiments: dollop of sour cream, spoon of pesto, or drizzle of chili honey.
Side veg: roasted cherry tomatoes, sautéed spinach, or marinated artichokes.
Cooking Tips
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Microwave potatoes in a covered bowl 8 minutes to save time.
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Toast breadcrumbs in a dry skillet for extra nutty flavour before topping.
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Use waxy potatoes (Yukon Gold) for a creamier dough; starchy russets make it fluffier.
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Swap Leerdammer for gouda, Swiss, or mozzarella—avoid very hard aged cheeses; they won’t melt as smoothly.
Similar Recipes to Try
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Potato-Zucchini Fritters with Garlic Yogurt Dip
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Greek Moussaka-Style Potato Lasagna
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Spanish Tortilla Española with Chorizo
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Cauliflower-Ham Gratin
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Sweet-Potato & Spinach Breakfast Casserole
Variations to Try
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Mediterranean Veggie: replace ham with roasted peppers and olives.
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Smoked Salmon & Dill: swap ham for smoked salmon and add fresh dill.
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Spicy Jalapeño-Cheddar: use sharp cheddar, add diced jalapeños, sprinkle with chili flakes.
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Gluten-free: substitute chickpea flour for wheat flour and use gluten-free panko.
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Mini Muffin Bites: press dough into greased muffin tins, bake 20 minutes for party appetizers.
Ingredient Spotlight
Zucchini—95 % water yet rich in vitamin A and manganese; grating and squeezing transform it from watery squash to structure-giving fiber.
Leerdammer Cheese—a Dutch semi-hard cow’s-milk cheese noted for its sweet-nutty profile and excellent melt, making it ideal for stuffed bakes.
Oregano—Mediterranean herb containing thymol and carvacrol, compounds studied for antimicrobial and anti-inflammatory properties.
Conclusion
This Cheesy Zucchini-Potato Bake turns humble produce into a show-stopping centerpiece with minimal effort. The crisp breadcrumb cap hides layers of creamy veg dough and gooey cheese, while the ham infuses each bite with savory depth. Versatile, economical, and crowd-pleasing, it’s destined to earn a spot in your regular rotation—proof that comfort food can also be smart, balanced, and downright fun to make.
Frequently Asked Questions
1. Can I grate potatoes instead of boiling and mashing?
Yes, but raw grated potatoes must be squeezed very dry and the bake may need an extra 10 minutes to cook through.
2. How do I store leftovers?
Cool, wrap tightly, and refrigerate up to 3 days. Reheat slices in a 180 °C oven for 10 minutes.
3. Can I freeze the bake?
Absolutely—cool completely, wrap portions in foil, freeze up to 2 months. Reheat from frozen at 190 °C for 20 minutes.
4. What if I only have panko?
Panko bread crumbs make an even crunchier topping; use the same amount.
5. Could I make it vegetarian?
Replace ham with sautéed mushrooms, caramelized onions, or spinach and feta.
6. Do I need to peel zucchini?
No—the skin softens during baking and adds color and nutrients.
7. My dough seems too wet—what should I do?
Add 1 tablespoon flour at a time until the dough is workable but still soft; avoid over-flouring.
8. Is whole-wheat flour okay?
Yes, substitute up to half the flour with whole-wheat for a slightly denser, nutty loaf.
9. Why did my top brown too quickly?
Each oven varies; tent with foil during the last 10 minutes if browning fast.
10. Can I cook it in a cast-iron skillet?
Certainly—lightly oil the skillet, press in dough, and bake as directed; edges will crisp beautifully.