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If You Have Courgettes, You Have to Try This! I’ve Never Tasted Anything So Delicious

If you have courgettes, you absolutely need to make this! This savory, fluffy courgette and potato bake is a perfect combination of crisp edges, soft interior, and rich, comforting flavor. With just a handful of basic ingredients, this dish transforms everyday vegetables into something truly special—ideal for breakfast, lunch, dinner, or even as a snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 –6 servings
Course: Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 medium-sized zucchini courgettes, grated
  • 2 tablespoons olive oil
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 4 large eggs
  • 1 teaspoon sugar
  • 60 ml 1/4 cup vegetable oil
  • 100 ml 1/2 cup milk
  • 120 g 1 cup all-purpose flour
  • 11 g 2 teaspoons baking powder
  • 1 medium potato peeled and grated

Method
 

  1. Grate the zucchini and sprinkle with half the salt. Let it sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  2. Grate the potato and do the same—removing as much water as possible.
  3. In a large mixing bowl, whisk together the eggs, milk, vegetable oil, sugar, remaining salt and pepper.
  4. Add in the flour and baking powder, stirring until a smooth batter forms.
  5. Fold in the grated zucchini and potato, mixing until evenly combined.
  6. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or ovenproof skillet with olive oil.
  7. Pour the batter into the dish and drizzle the top with remaining olive oil.
  8. Bake for 35–40 minutes, or until the top is golden brown and a toothpick comes out clean.
  9. Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Notes

  • Squeezing out the moisture from the zucchini and potato is key to avoid a soggy bake.
  • You can customize the recipe by adding herbs (like parsley or dill), cheese (like feta or parmesan), or spices (like paprika or garlic powder).
  • This dish is great served with a dollop of Greek yogurt, sour cream, or a fresh green salad.
  • Can be made ahead and stored in the fridge for up to 3 days. Also freezer-friendly!