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Golden Baked Zucchini & Potato Casserole – The Ultimate Comfort Dish

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. Grease a 22 x 22 cm baking tray with oil.
  2. Sprinkle 60 g of bread crumbs evenly across the base.
  3. Layer half of the zucchini slices, followed by the cooked potatoes.
  4. Spread the sautéed mushrooms and onions evenly on top.
  5. Pour half of the egg mixture over the layers.
  6. Add the remaining zucchini slices and top with the rest of the egg mixture.
  7. Add the Toppings: Sprinkle the shredded mozzarella cheese and the remaining 40 g of bread crumbs over the top.
  8. Bake: Preheat the oven to 180°C (350°F) and bake for 35–40 minutes, or until the top is golden and crispy.
  9. 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.