This savory zucchini and potato bake is a hearty, flavorful dish perfect for brunch, lunch, or a light dinner. Made with fresh courgettes, creamy cheese, and aromatic spices, it’s baked to golden perfection for a deliciously satisfying meal.
Preparation Time
Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Total Time: 1 hour
Ingredients
- Zucchini (Courgettes): 2 medium-sized
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon (divided)
- Black Pepper: 1 teaspoon (divided)
- Eggs: 4
- Sugar: 1 teaspoon
- Vegetable Oil: 60 ml (1/4 cup)
- Milk: 100 ml (1/2 cup)
- Flour: 120 g (1 cup)
- Baking Powder: 11 g (2 teaspoons)
- Potato: 1 medium, peeled and grated
- Onion: 1 medium, finely chopped
- Parmesan Cheese: 2 tablespoons (plus extra for topping)
- Fresh Spreadable Cheese: 2 tablespoons
Directions
- Prepare the Zucchini:
- Slice the zucchinis into thin rounds.
- Heat olive oil in a pan over medium heat. Add the zucchini slices, season with half the salt and pepper, and simmer for 2 minutes. Set aside.
- Prepare the Batter:
- In a mixing bowl, crack the eggs and whisk until smooth.
- Add the remaining salt, pepper, sugar, vegetable oil, and milk. Mix well.
- Incorporate Dry Ingredients:
- Gradually add the flour and baking powder to the egg mixture, stirring to form a smooth batter.
- Prepare Vegetables:
- Peel and grate the potato, and finely chop the onion.
- Stir the grated potato, chopped onion, and 2 tablespoons of Parmesan cheese into the batter.
- Assemble the Bake:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish or line it with parchment paper.
- Spread a layer of zucchini slices on the bottom of the dish. Pour half the batter over the zucchini.
- Add dollops of fresh spreadable cheese over the batter, followed by another layer of zucchini slices.
- Pour the remaining batter on top and sprinkle with Parmesan cheese.
- Bake:
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve:
- Allow the bake to cool slightly before slicing. Serve warm and enjoy!
Serving Suggestions
- Pair with a side salad or crusty bread for a complete meal.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Cooking Tips
- Squeeze excess water out of the grated potato for a firmer texture.
- For extra flavor, add herbs like parsley or dill to the batter.
- Use a sharp cheddar or Gruyère for a more pronounced cheesy flavor.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C.
- Eggs: Provide protein and essential nutrients.
- Parmesan Cheese: Adds calcium and protein.
Dietary Information
- Vegetarian: Yes.
- Dairy-Free Option: Substitute dairy-free milk and cheese alternatives.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 10 g
- Fat: 14 g
- Carbohydrates: 20 g
- Fiber: 3 g
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave before serving.
Why You’ll Love This Recipe
- Quick and Easy: Simple steps make it perfect for busy days.
- Versatile: Works as a main dish or side.
- Healthy and Nutritious: Packed with vegetables and protein.
- Deliciously Cheesy: The perfect comfort food with a cheesy twist.
Conclusion
This savory zucchini and potato bake is a crowd-pleaser that combines fresh vegetables and creamy cheese in a beautifully baked dish. Whether you serve it as a main course or a side dish, it’s sure to delight your taste buds and satisfy your cravings. Give this recipe a try and elevate your mealtime with its rich flavors and wholesome ingredients!
Frequently Asked Questions
- Can I use other vegetables?
- Yes, try adding carrots, bell peppers, or spinach.
- What cheese works best?
- Parmesan, mozzarella, or cheddar are great options.
- Can I make this gluten-free?
- Substitute the flour with gluten-free all-purpose flour.
- How do I store leftovers?
- Keep in the fridge for up to 3 days in an airtight container.
- Can I freeze it?
- Yes, freeze individual slices for up to 1 month.
- Can I skip the potato?
- You can replace it with sweet potato or omit it for a lighter bake.
- How do I prevent it from being watery?
- Pat dry the zucchini and squeeze excess water from the grated potato.
- Is it okay to use almond milk?
- Yes, almond or soy milk works well as a substitute.
- What can I serve it with?
- A fresh salad, roasted vegetables, or even grilled chicken.
- Can I make it ahead of time?
- Yes, prepare and bake it a day in advance, then reheat before serving.