Description
This Cheesy Zucchini & Potato Bake is a delicious, savory dish that perfectly balances crispy edges with a soft, cheesy interior. Packed with fresh zucchini, grated potato, Parmesan, and creamy spreadable cheese, it’s an easy-to-make recipe that’s both nutritious and comforting. Serve it as a side, snack, or even a light main course.
Ingredients
Scale
- 2 courgettes (zucchini), grated
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, as needed
- 4 eggs
- 1 tablespoon sugar
- 100 ml milk (about 1/2 cup)
- 60 ml extra virgin olive oil (about 1/4 cup)
- 120 g flour (about 1 cup)
- 11 g baking powder (about 1 tablespoon)
- 1 medium potato, grated
- 1 small onion, chopped
- 30 g Parmesan cheese, grated (about 1/4 cup)
- 50 g spreadable fresh cheese (about 1/4 cup)
- 50 g Parmesan cheese, grated (about 1/2 cup)
Instructions
-
Prep the Vegetables
- Grate the zucchini and potato, sprinkle with salt, and let sit for 10 minutes.
- Squeeze out excess moisture using a clean kitchen towel or paper towels.
- Finely chop the onion.
-
Prepare the Batter
- In a large mixing bowl, whisk together the eggs, sugar, milk, and olive oil.
- Slowly add the flour and baking powder, stirring until you have a smooth batter.
-
Combine Everything
- Stir in the grated zucchini, potato, and chopped onion.
- Fold in the Parmesan cheese and spreadable fresh cheese. Season with black pepper and additional salt if needed.
-
Bake the Dish
- Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
- Pour the mixture into the dish and spread it evenly. Sprinkle the remaining Parmesan cheese on top.
- Bake for 35–40 minutes, or until golden brown and set.
-
Serve & Enjoy
- Let it cool for a few minutes before slicing. Serve warm and enjoy its cheesy, crispy goodness.
Notes
- Zucchini Tip: Removing excess moisture is crucial for the perfect texture. Don’t skip this step.
- Cheese Variations: Try mozzarella for a gooier texture or feta for a tangy twist.
- Make Ahead: You can prepare the batter in advance and refrigerate it for a few hours before baking.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean