If you’re looking for a dish that’s quick, delicious, and sure to become a favorite in your home, this zucchini and potato recipe is a must-try! It’s a perfect blend of tender vegetables, rich cheese, and a creamy, flavorful sauce that brings everything together. Whether you’re serving it as a side dish or a light main course, this recipe will always leave you satisfied. Plus, it’s so simple to make that you’ll find yourself coming back to it time and time again.

Full Recipe:

Ingredients:

For the Main Dish:

3 zucchini: Fresh and tender, zucchini adds a light and slightly sweet flavor to the dish.

3 potatoes: Starchy and filling, potatoes give the dish its satisfying heartiness.
Water: For boiling the vegetables.
Salt: To season the vegetables during cooking.

Black pepper: Adds a mild kick of heat to the dish.
Parsley: Fresh and finely chopped, parsley brings a burst of color and a subtle herbal note.
1 onion: Adds a depth of flavor and sweetness when sautéed.

Olive oil: Used for sautéing the onion and adding richness to the dish.
100 grams (1/2 cup) cheddar cheese: Melts beautifully, providing a gooey, cheesy layer.
2 eggs: Adds richness and helps bind the ingredients together.

4 tablespoons yogurt: Gives the dish a creamy texture and slight tang.

For the Sauce:

100 grams (1/2 cup) cheese: This is for topping and adding an extra layer of cheesy goodness.

2 eggs: To create a rich and creamy sauce that complements the vegetables.
Apple cider vinegar: Adds a bit of acidity to balance the richness of the dish.
2-3 tablespoons mayonnaise: Enhances the creaminess of the sauce.

4-5 tablespoons Greek yogurt: Provides a thick and tangy base for the sauce.
2 tablespoons olive oil: Adds a smooth, rich flavor.
Garlic: Minced, it gives the sauce a nice, aromatic flavor.

Dill: Fresh dill adds a delicate, slightly tangy flavor to the sauce, tying all the elements together.

Instructions:

1. Prepare the Vegetables:

Start by peeling the potatoes and slicing them thinly. Cut the zucchini into thin slices as well. Bring a pot of water to a boil, add a pinch of salt, and blanch the zucchini and potato slices until they are just tender. This usually takes about 5-7 minutes. Drain the vegetables and set them aside.

2. Sauté the Onion:

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and lightly golden. This step adds a sweet and savory flavor base to your dish.

3. Assemble the Dish:

In a large mixing bowl, combine the blanched zucchini and potatoes with the sautéed onions. Add in the chopped parsley, and season with salt and black pepper to taste. Stir in the cheddar cheese, eggs, and yogurt until everything is well mixed.

4. Prepare the Sauce:

In a separate bowl, whisk together the eggs, mayonnaise, Greek yogurt, olive oil, minced garlic, and a splash of apple cider vinegar. Mix in the dill for an extra layer of flavor. This sauce is what will make your dish irresistibly creamy and rich.

5. Bake the Dish:

Preheat your oven to 180°C (350°F). Transfer the zucchini and potato mixture into a greased baking dish. Pour the prepared sauce over the top, making sure to spread it evenly. Sprinkle the remaining cheese on top for a deliciously cheesy crust.

6. Bake Until Golden:

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly. The sauce should set, and the cheese should be melted and slightly crispy around the edges.

7. Serve and Enjoy:

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with a bit more fresh parsley if desired. This dish can be served on its own or as a side to complement a main course.

Tips for Perfect Zucchini and Potato Bake:

Use Fresh Ingredients: Fresh zucchini and potatoes will give you the best texture and flavor.
Don’t Overcook the Vegetables: Blanching the vegetables ensures they are tender but still hold their shape during baking.
Customize the Cheese: Feel free to experiment with different types of cheese like mozzarella, Gouda, or a sharp cheddar to change the flavor profile.

Nutritional Information (Per Serving):

Calories: Approximately 280
Protein: 10g
Fat: 18g

Carbohydrates: 20g
Fiber: 3g
Sugar: 4g

This dish is relatively low in carbohydrates, making it a good option for those watching their carb intake. The combination of zucchini and potatoes provides a good amount of fiber, while the cheese and eggs contribute to the protein content.

FAQs:

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the zucchini and potato mixture in advance and store it in the refrigerator. When ready to bake, simply add the sauce and bake as directed.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes will add a slightly sweeter flavor to the dish, which pairs well with the savory elements.

Q: Can I add meat to this recipe?
A: Yes, cooked ground beef or chicken can be added to the vegetable mixture for a more substantial dish.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion:

This zucchini and potato recipe is a fantastic option for a quick and easy meal that’s both comforting and flavorful. The combination of tender vegetables, creamy sauce, and melted cheese makes it a dish that’s hard to resist. Perfect for any occasion, this recipe is sure to become a staple in your kitchen. Whether you’re making it for a family dinner or as a side dish for a larger gathering, it’s a guaranteed crowd-pleaser. Enjoy this simple yet delicious dish that never fails to impress!