This indulgent creamy baked zucchini and potato casserole transforms humble vegetables into a rich, satisfying dish that’s perfect for family dinners or special occasions. The combination of tender grated vegetables, creamy eggs, and melted cheese creates a comforting casserole that rivals any restaurant dish. Topped with a cooling garlic-herb sauce, this recipe delivers layers of flavor that will have everyone asking for seconds.
Ingredients
For the Casserole:
- 3 large eggs
- 3 medium potatoes (approximately 450g/1 lb), grated
- 2 medium zucchini (approximately 400g/14 oz), grated
- 1/2 cup sour cream (120ml/4 fl oz)
- 1 medium onion (approximately 150g/5 oz), finely diced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 cup mixed cheese, grated (120g/4.2 oz) – combination of cheddar and mozzarella
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil for sautéing
- 1/2 cup additional cheese for topping (60g/2.1 oz)
For the Garlic-Herb Sauce:
- 1/2 cup Greek yogurt (120ml/4 fl oz)
- 2 tablespoons mayonnaise (30ml/1 fl oz)
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs, chopped (parsley, chives, or dill)
- 1 tablespoon lemon juice (15ml/0.5 fl oz)
- Salt and pepper to taste
Step-by-Step Instructions
Preparation (25 minutes)
Step 1: Prepare Your Oven and Baking Dish Preheat your oven to 180°C (350°F/Gas Mark 4). Grease a 23x33cm (9×13 inch) baking dish with butter or cooking spray. This size ensures even cooking and proper depth for the casserole.
Step 2: Prepare the Vegetables Grate the potatoes and zucchini using a coarse grater or food processor. Place the grated vegetables in separate bowls. Sprinkle the grated zucchini with salt and let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini firmly in a clean kitchen towel to remove as much water as possible.
Step 3: Create the Egg Mixture In a large mixing bowl, whisk the eggs until well beaten. Add the sour cream, minced garlic, salt, pepper, paprika, and fresh dill. Mix thoroughly until all ingredients are well combined and the mixture is smooth and creamy.
Step 4: Sauté the Vegetables Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the grated potatoes and cook for 5-7 minutes, stirring frequently, until they begin to turn golden and soften. Add the squeezed zucchini and continue cooking for another 3-4 minutes until the vegetables are tender and lightly golden.
Assembly and Baking (45 minutes)
Step 5: Combine Ingredients Remove the sautéed vegetables from heat and let cool slightly. Gradually fold the warm vegetables into the egg mixture, stirring gently to prevent the eggs from scrambling. Add the cup of mixed cheese and fold until evenly distributed throughout the mixture.
Step 6: Transfer to Baking Dish Pour the vegetable and egg mixture into the prepared baking dish, spreading it evenly with a spatula. The mixture should fill the dish to about 2/3 capacity, allowing room for slight expansion during baking.
Step 7: Add Cheese Topping Sprinkle the additional 1/2 cup of cheese evenly over the top of the casserole. This creates a beautiful golden, bubbly top that adds extra richness and visual appeal.
Step 8: Bake to Perfection Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the center is set when gently shaken and the top is golden brown and bubbly. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
Prepare the Garlic-Herb Sauce (10 minutes)
Step 9: Make the Sauce While the casserole bakes, prepare the garlic-herb sauce by combining Greek yogurt, mayonnaise, minced garlic, fresh herbs, and lemon juice in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
Step 10: Rest and Serve Allow the casserole to cool for 10-15 minutes before cutting. This resting period helps the casserole set properly and makes serving easier. Cut into squares and serve warm with a dollop of the cool garlic-herb sauce.
Nutritional Information
Serving Size: 1 square (recipe makes 8 servings) Preparation Time: 25 minutes Cooking Time: 45 minutes Total Time: 70 minutes
Per Serving (approximate):
- Calories: 220
- Protein: 12g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 3g
- Sodium: 380mg
- Vitamin C: 25% DV
- Calcium: 25% DV
- Potassium: 520mg
- Vitamin A: 15% DV
- Folate: 8% DV
This casserole provides excellent protein from eggs and cheese while delivering essential vitamins and minerals from the fresh vegetables. The combination creates a well-balanced dish that’s both satisfying and nutritious.
Recipe Variations and Substitutions
Cheese Variations
Experiment with different cheese combinations such as Gruyère and Swiss for a more sophisticated flavor, or try pepper jack and Monterey Jack for a subtle heat. Feta cheese mixed with herbs creates a Mediterranean-inspired version that’s particularly delicious.
Vegetable Additions
Enhance the nutritional profile by adding grated carrots, chopped spinach, or diced bell peppers to the vegetable mixture. Mushrooms sautéed with the onions add an earthy depth of flavor, while corn kernels contribute sweetness and texture.
Herb and Seasoning Options
Fresh basil and oregano create an Italian-inspired flavor profile, while rosemary and thyme offer a more rustic, countryside taste. For international flair, try cumin and coriander for a Middle Eastern twist, or curry powder for an Indian-inspired variation.
Dairy-Free Adaptations
Replace sour cream with coconut cream or cashew cream, and use dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor while keeping the dish vegan-friendly when combined with plant-based milk.
Protein Additions
Transform this side dish into a complete meal by adding cooked bacon, ham, or sausage to the vegetable mixture. Leftover roasted chicken or turkey works wonderfully, while smoked salmon creates an elegant brunch variation.
Sauce Variations
The garlic-herb sauce can be customized with different herbs like cilantro and lime for a Mexican-inspired twist, or use basil and pine nuts for a pesto-style sauce. A simple tzatziki made with cucumber and yogurt offers a refreshing Greek alternative.
Make-Ahead and Storage Tips
This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator before baking. Add an extra 10-15 minutes to the baking time if cooking from cold. The baked casserole keeps well in the refrigerator for up to 4 days and can be reheated in a 160°C (325°F) oven for 15-20 minutes.
Individual portions can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. The garlic-herb sauce should be prepared fresh for best flavor, though it can be stored in the refrigerator for up to 3 days.
Serving Suggestions
This versatile casserole works beautifully as a side dish with grilled meats, roasted poultry, or baked fish. It’s substantial enough to serve as a main course for lunch or light dinner, especially when paired with a fresh green salad and crusty bread.
For brunch gatherings, serve alongside fresh fruit, yogurt parfaits, and coffee or tea. The casserole also makes an excellent addition to potluck dinners and holiday meals, as it transports well and appeals to most palates.
Frequently Asked Questions
Can I use frozen grated vegetables instead of fresh? While fresh vegetables provide the best texture and flavor, frozen grated vegetables can be used in a pinch. Thaw them completely and squeeze out excess moisture before sautéing. You may need to cook them a bit longer to evaporate additional moisture and achieve proper browning.
Why is my casserole watery after baking? Excess moisture usually comes from not properly draining the grated vegetables. Make sure to salt the zucchini and squeeze it thoroughly, and ensure the sautéed vegetables are properly cooked to evaporate moisture. Also, avoid overmixing the egg mixture, which can break down the proteins.
How do I know when the casserole is fully cooked? The casserole is done when the center is set and doesn’t jiggle when gently shaken. A knife inserted in the center should come out mostly clean, and the top should be golden brown. The internal temperature should reach 75°C (165°F) for food safety.
Can I make this casserole in individual portions? Absolutely! Divide the mixture among greased ramekins or muffin tins for individual servings. Reduce the baking time to 20-25 minutes, checking for doneness with the same visual cues. Individual portions are perfect for meal prep and portion control.
What’s the best way to reheat leftovers? For best results, reheat in a 160°C (325°F) oven covered with foil for 15-20 minutes. Individual portions can be microwaved for 1-2 minutes, though the texture won’t be quite as good. Avoid reheating multiple times, as this can make the eggs rubbery and affect the overall texture.
This creamy baked zucchini and potato casserole represents the perfect marriage of comfort and nutrition, creating a dish that satisfies both the palate and the soul. The cooling garlic-herb sauce provides a perfect counterpoint to the rich, warm casserole, making every bite a delightful experience that brings families together around the dinner table.