Zucchini and Potato Veggie Bake

This Zucchini and Potato Veggie Bake is a delicious and nutritious dish that combines fresh vegetables and melty mozzarella cheese. Perfect for a family dinner or a light meal, this recipe is simple to prepare and packed with flavors. Serve it as a side or a main dish for a vegetarian delight!

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

  • Zucchini: 2, grated
  • Salt: To taste
  • Potatoes: 2, grated
  • Onion: 1, finely chopped
  • Carrot: 1, grated
  • Parsley: 1 sprig, chopped
  • Eggs: 2, beaten
  • Black pepper: To taste
  • Breadcrumbs: 3 tablespoons
  • Mozzarella cheese: ½ cup, shredded
  • Olive oil: For greasing

Directions

  • Prepare the Vegetables:
    1. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to release excess moisture. Squeeze out the liquid and set aside.
    2. Grate the potatoes and carrot.
  • Mix the Ingredients:
    1. In a large bowl, combine the grated zucchini, potatoes, carrot, onion, and parsley.
    2. Add the beaten eggs, black pepper, and breadcrumbs. Mix until well combined.
  • Assemble the Dish:
    1. Preheat your oven to 180°C (350°F).
    2. Grease a baking dish with olive oil.
    3. Spread half of the vegetable mixture evenly in the dish. Sprinkle a layer of shredded mozzarella cheese on top.
    4. Add the remaining vegetable mixture and smooth it out.
  • Bake the Dish:
    1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bake is set.
    2. For a crispier topping, broil for an additional 2-3 minutes.
  • Serve:
    Let the bake cool slightly before slicing. Serve warm with a side of salad or your favorite dip.

Serving Suggestions

  • Pair with a fresh green salad or roasted vegetables.
  • Serve alongside grilled chicken or fish for a heartier meal.
  • Add a dollop of sour cream or tzatziki for extra flavor.

Cooking Tips

  • Use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible from the zucchini and potatoes.
  • Substitute mozzarella with cheddar or feta for a different flavor.
  • Add a pinch of paprika or Italian seasoning for added depth.

Nutritional Benefits

  • Zucchini: Low in calories and high in antioxidants and vitamins A and C.
  • Potatoes: A great source of potassium and fiber.
  • Eggs: Provide high-quality protein and essential nutrients.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free: Use gluten-free breadcrumbs.
  • Low-Calorie: Suitable for a lighter meal.

Nutritional Facts (Per serving, assuming 4 servings)

  • Calories: 180
  • Protein: 7 g
  • Carbohydrates: 20 g
  • Fat: 8 g
  • Fiber: 3 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the oven at 180°C (350°F) until warm, or microwave in 30-second intervals.
  • Freezing: Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.

Why You’ll Love This Recipe

  • Simple and easy to make with wholesome ingredients.
  • Packed with vegetables, making it both nutritious and filling.
  • A versatile dish that can be served as a side or main course.
  • Perfect for meal prep or leftovers.

Conclusion
This Zucchini and Potato Veggie Bake is a fantastic way to enjoy fresh vegetables in a comforting and cheesy dish. Whether served as a side or a standalone meal, it’s sure to become a favorite in your recipe collection. Try it today for a wholesome and flavorful experience!

Frequently Asked Questions (FAQs)

  1. Can I add other vegetables?
    Yes, feel free to add bell peppers, spinach, or mushrooms for variety.
  2. What’s a good substitute for breadcrumbs?
    Use crushed crackers, oats, or almond meal as an alternative.
  3. Can I make this ahead of time?
    Yes, assemble the bake and refrigerate it until ready to bake.
  4. How do I ensure the bake isn’t watery?
    Thoroughly squeeze out moisture from the zucchini and potatoes before mixing.
  5. Can I make this without cheese?
    Yes, skip the cheese or use a plant-based alternative for a dairy-free version.
  6. How do I know it’s done baking?
    The top should be golden brown, and a toothpick inserted in the center should come out clean.
  7. Can I freeze leftovers?
    Yes, freeze portions for up to 1 month and reheat as needed.
  8. What dips pair well with this bake?
    Serve with sour cream, tzatziki, or marinara sauce for extra flavor.
  9. Is this recipe kid-friendly?
    Absolutely! The cheesy, mild flavors make it appealing to kids.
  10. Can I use sweet potatoes instead of regular potatoes?
    Yes, sweet potatoes add a slightly sweeter flavor to the dish.

Enjoy this comforting and healthy Zucchini and Potato Veggie Bake with family and friends! 😊