This Creamy Baked Zucchini and Potato Casserole is a rich, savory dish that’s bursting with rustic flavor, layered textures, and hearty goodness. Featuring grated potatoes, tender zucchini, eggs, onions, and cheese, this bake is held together with sour cream and flavored with herbs and spices. It’s baked until golden and bubbly, then served with a refreshing creamy cucumber-garlic sauce that adds just the right contrast.
Whether you’re planning a satisfying vegetarian dinner, a brunch side dish, or an elevated comfort meal, this casserole delivers flavor and nutrition in every forkful. It combines fresh vegetables and pantry staples into a meal that’s both wholesome and indulgent.
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 60–65 minutes total
Total Time: 1 hour 35 minutes
Ingredients
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3 eggs
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Salt, black pepper, paprika (to taste)
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4 tablespoons sour cream
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1 onion, finely chopped
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Fresh dill, chopped
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150 g cheese (e.g., mozzarella or cheddar), grated
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3 medium potatoes (600–700 g), peeled and grated
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Basil (dried or fresh)
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Vegetable oil (for frying and baking)
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2 zucchini, grated
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2 tablespoons cornstarch
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3 cloves garlic, minced
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1 tomato, diced
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For the Garlic-Herb Sauce:
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3 tablespoons sour cream
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1 tablespoon mayonnaise
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1 cucumber, finely grated or chopped
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1 garlic clove, minced
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Salt and black pepper to taste
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Parsley, chopped
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Step-by-Step Cooking Directions
1. Prepare the Egg Mixture:
In a large bowl, whisk together eggs with salt, black pepper, and paprika. Add sour cream and mix until smooth. Stir in chopped onion, fresh dill, and about one-third of the grated cheese. Set aside.
2. Grate the Vegetables:
Grate the potatoes and zucchini separately. Sprinkle each with a little salt, let sit for 5–10 minutes, then squeeze out excess water using a clean cloth or paper towels.
3. Season the Grated Vegetables:
Place grated potatoes in a mixing bowl and season with salt, black pepper, and basil. Drizzle with a little vegetable oil. In a separate pan, lightly fry the potatoes over medium-high heat until slightly golden but not fully cooked, then transfer to a large mixing bowl.
4. Cook the Zucchini:
In the same pan, heat more vegetable oil and fry the grated zucchini for 4–5 minutes on high heat until golden and reduced in volume. Add salt and stir occasionally. Remove from heat.
5. Mix and Combine:
Add zucchini, potatoes, and minced garlic into the bowl with the egg mixture. Stir in 2 tablespoons cornstarch and diced tomato. Combine everything thoroughly.
6. Assemble the Casserole:
Preheat the oven to 200°C (390°F). Grease a baking dish with vegetable oil. Pour the vegetable mixture into the dish and level it evenly. Bake for 30 minutes.
7. Add Cheese and Bake Again:
After the initial bake, remove the dish and sprinkle the remaining cheese over the top. Reduce oven temperature to 180°C (350°F) and return the dish to bake for an additional 30–35 minutes until golden brown and set.
8. Make the Garlic-Herb Sauce:
In a bowl, combine sour cream, mayonnaise, cucumber, parsley, minced garlic, salt, and pepper. Stir well and chill until serving.
9. Serve:
Once the casserole is baked, let it rest for 5–10 minutes before slicing. Serve warm with a generous spoonful of garlic-herb sauce.
Nutritional Information (per serving, approx. 1 of 6 servings)
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Calories: 315 kcal
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Protein: 12 g
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Carbohydrates: 24 g
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Fat: 20 g
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Fiber: 4 g
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Sodium: 340 mg
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Vitamin A: 25% DV
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Vitamin C: 35% DV
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Calcium: 22% DV
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Iron: 10% DV
The Origins and Popularity of the Recipe
Rooted in Eastern European and Mediterranean cooking traditions, baked vegetable casseroles like this are beloved for their simplicity, warmth, and nourishing qualities. This particular recipe combines the hearty appeal of potatoes with the moisture-rich texture of zucchini, layered with eggs and cheese—hallmarks of comfort food across many cultures. The tangy cucumber-garlic sauce adds a distinctly Eastern European touch, similar to tzatziki or Russian-style sour cream dips.
In recent years, dishes like this have seen a surge in popularity as more home cooks look for budget-friendly, plant-forward meals that don’t sacrifice taste or satisfaction.
Reasons Why You’ll Love the Recipe
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Comforting and cheesy, yet balanced by fresh vegetables
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Perfect as a vegetarian main or hearty side dish
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The garlic-cucumber sauce adds a refreshing contrast
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A great way to use up potatoes and zucchini
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No complicated techniques—just good, honest home cooking
Health Benefits
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Zucchini and cucumbers are high in water and fiber, promoting digestion and hydration.
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Potatoes are rich in potassium and provide satisfying energy.
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Eggs and cheese add high-quality protein and calcium.
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Garlic supports immune function and may have anti-inflammatory effects.
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Dill and parsley provide antioxidants and fresh flavor with minimal calories.
Serving Suggestions
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Serve warm with a green salad or sliced tomatoes.
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Add a side of crusty bread or pita for a full meal.
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A drizzle of hot sauce or chili oil gives it a spicy kick.
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Serve at brunch with eggs or smoked salmon on the side.
Common Mistakes to Avoid
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Not draining grated vegetables: This can make the bake soggy.
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Using too much oil: The dish already has creamy components—use oil lightly.
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Overbaking the cheese topping: Add cheese later in the baking process to avoid burning.
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Skipping the cornstarch: It helps bind the mixture and gives structure.
Pairing Recommendations
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Drinks: Pair with a crisp white wine like Sauvignon Blanc or a sparkling lemonade.
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Soup: Great with tomato soup or a light vegetable broth.
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Salad: Try with a cucumber, radish, and dill salad for a light, crunchy contrast.
Cooking Tips
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Let vegetables cool slightly before mixing with the egg mixture to avoid curdling.
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Use a coarse grater for potatoes and zucchini to maintain some bite.
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Use fresh herbs for the sauce for the best flavor.
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Bake in a ceramic or glass dish for even heat distribution.
Similar Recipes to Try
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Potato and Cheese Gratin
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Zucchini and Feta Fritters
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Eggplant Parmesan Bake
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Cauliflower Hashbrown Casserole
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Spinach and Mushroom Strata
Variations to Try
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Add protein: Mix in cooked chicken, chickpeas, or lentils.
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Make it spicy: Add chopped jalapeños or chili flakes.
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Swap the cheese: Use feta, gouda, or a vegan cheese alternative.
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Add more vegetables: Bell peppers, corn, or spinach work well.
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Make it gluten-free: Ensure cornstarch is labeled gluten-free and use GF mayo and sour cream.
Ingredient Spotlight: Potatoes
Potatoes are one of the most versatile and widely loved vegetables around the world. Rich in complex carbohydrates, they provide lasting energy, and when prepared properly, can be a nutritious addition to any diet. In this recipe, they form the starchy base that contrasts beautifully with the moist zucchini and creamy eggs. When grated and lightly fried before baking, they lend a satisfying golden texture.
Conclusion
This Creamy Baked Zucchini and Potato Casserole is a celebration of simple ingredients, elevated through careful preparation and comforting flavors. It brings together freshness, heartiness, and indulgence in one cohesive dish. Paired with the cooling cucumber-garlic herb sauce, it’s a complete meal that’s both satisfying and nourishing. Whether you’re making dinner for the family or meal-prepping for the week, this bake will become a recipe you return to again and again.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! Prepare and bake the casserole, then refrigerate. Reheat individual portions or the whole dish at 180°C (350°F) until warmed through.
2. How do I keep the dish from becoming watery?
Be sure to salt and drain the zucchini and potatoes before cooking. Excess moisture can make the bake mushy.
3. Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 months. Thaw and reheat in the oven or microwave.
4. Is there a vegan version of this recipe?
Yes! Replace eggs with flaxseed “eggs,” use plant-based cheese and sour cream, and skip the mayo or use a vegan alternative.
5. What other herbs can I use?
Try thyme, oregano, or rosemary. Fresh herbs will offer a brighter flavor, while dried herbs provide depth.
6. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will give the bake a slightly sweeter and more colorful twist.
7. Is this casserole gluten-free?
Yes, as long as the cornstarch and condiments used (like mayonnaise) are gluten-free.
8. Can I add meat to the casserole?
Yes. Add cooked chicken, bacon bits, or ground turkey for a non-vegetarian version.
9. What can I use instead of cornstarch?
You can substitute with potato starch or all-purpose flour in the same amount.
10. How do I make the sauce thicker or tangier?
Add more mayonnaise for tang or a little Greek yogurt. For a thicker texture, drain the grated cucumber before mixing.