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Golden Baked Zucchini & Potato Casserole – The Ultimate Comfort Dish

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This Golden Baked Zucchini & Potato Casserole is a delicious blend of tender zucchini, creamy potatoes, and melted cheese, all baked to perfection with a crispy breadcrumb topping. It’s an easy-to-make dish that is light, comforting, and packed with flavor. Whether served as a main course or a side dish, this casserole is a crowd-pleaser that pairs well with any meal.

Ingredients

Scale
  • 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 baking tray

Instructions

  • Prepare the Zucchini: Sprinkle 10 g of salt over the thinly sliced zucchini and let them rest for 10 minutes to release excess moisture. Pat dry with a paper towel.
  • Cook the Potatoes: Bring 400 ml of water to a boil in a pot. Add the sliced potatoes and cook for about 5 minutes until slightly tender. Drain and set aside.
  • Sauté the Vegetables: Heat 20 ml of oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent. Add the sliced mushrooms and cook until soft and golden. Set aside.
  • Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, 10 g of salt, black pepper, and flour until smooth.
  • Assemble the Casserole:
    • Grease a 22 x 22 cm baking tray with oil.
    • Sprinkle 60 g of bread crumbs evenly across the base.
    • Layer half of the zucchini slices, followed by the cooked potatoes.
    • Spread the sautéed mushrooms and onions evenly on top.
    • Pour half of the egg mixture over the layers.
    • Add the remaining zucchini slices and top with the rest of the egg mixture.
  • Add the Toppings: Sprinkle the shredded mozzarella cheese and the remaining 40 g of bread crumbs over the top.
  • Bake: Preheat the oven to 180°C (350°F) and bake for 35–40 minutes, or until the top is golden and crispy.
  • Serve & Enjoy: Let the casserole cool slightly before slicing. Serve warm as a main dish or a side.

Notes

  • For extra flavor, add grated Parmesan or cheddar cheese to the topping.
  • If you prefer a crunchier texture, increase the amount of bread crumbs on top.
  • Want a creamier texture? Mix in a bit of sour cream or ricotta cheese into the egg mixture.
  • For a spicier kick, sprinkle chili flakes or smoked paprika on top before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, bake at 180°C (350°F) for 10 minutes or microwave for a quick warm-up.
  • Freezing option: Freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as directed.

Find it online: https://friendlywell.com/golden-baked-zucchini-potato-casserole-the-ultimate-comfort-dish/