Looking for a new way to enjoy zucchini and potatoes? This delicious and easy-to-make recipe is perfect for any occasion. With a combination of tender zucchini, hearty potatoes, and flavorful mushrooms, all topped with gooey mozzarella cheese, this dish is sure to become a family favorite. The best part? It requires just a few simple steps and common ingredients. Whether you’re serving it as a side dish or a main course, this Zucchini and Potato Bake will impress everyone at the table.

Full Recipe:

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

Instructions:

Prepare the Zucchini:
- Begin by thinly slicing the zucchinis. Place the slices in a large bowl and sprinkle with 10 g of salt. Let them sit for about 10-15 minutes. This step helps draw out excess moisture from the zucchini, ensuring they don’t make the dish too watery. 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 they are 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 until smooth. This mixture will act as a binding agent for the vegetables, giving the bake a rich and satisfying texture.
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 it becomes translucent. Then, add the sliced mushrooms and cook until they are soft and slightly browned. This step adds depth of flavor to the dish, making it even more delicious.

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. This will help create a crispy bottom layer for the bake.
- Layer the zucchini slices over the bread crumbs, followed by a layer of the pre-cooked potatoes. Pour half of the egg mixture over the vegetables, making sure they are well coated.
- Next, add the sautéed onion and mushrooms, spreading them evenly across the dish. Pour the remaining egg mixture over the top, ensuring all the ingredients are covered.
Add the Topping:
- Sprinkle 40 g of bread crumbs over the top of the dish, followed by the shredded mozzarella cheese. The bread crumbs will add a nice crunchy texture, while the cheese will melt and turn golden brown during baking, adding a delicious cheesy layer to 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 bubbly. The zucchini and potatoes should be tender, and the flavors well combined.
Serve:
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This dish is perfect on its own, but it can also be paired with a simple green salad or some crusty bread for a complete meal.

Tips:

For a richer flavor: Consider adding a layer of grated Parmesan cheese along with the mozzarella for an extra cheesy kick.
Vegetable variations: You can substitute or add other vegetables like bell peppers, spinach, or tomatoes to suit your taste.

Make it ahead: This dish can be prepared in advance and stored in the refrigerator. Simply reheat it in the oven before serving.

Possible Questions:

Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes can be a great alternative and will add a slight sweetness to the dish.
Is it possible to make this recipe vegan? Absolutely! Substitute the eggs with a flaxseed mixture and use vegan cheese to make this recipe completely plant-based.

Can I freeze this dish? While it’s best enjoyed fresh, you can freeze leftovers. Just be sure to reheat it thoroughly in the oven to regain the crisp texture.

Storage:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: To freeze, let the dish cool completely, then wrap it tightly in plastic wrap or foil and freeze for up to 2 months. Reheat directly from the freezer in a preheated oven until heated through.

Conclusion:

This Zucchini and Potato Bake is a comforting and nutritious dish that’s perfect for any meal of the day. It’s easy to prepare, packed with vegetables, and topped with just the right amount of cheese to make it irresistible. Whether you’re serving it for dinner, bringing it to a potluck, or enjoying it as a leftover, this recipe is sure to become a household favorite. Give it a try and enjoy the delightful combination of flavors and textures!