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Best Zucchini and Potato Casserole

The Best Zucchini and Potato Casserole You'll Crave Again

A comforting Best Zucchini and Potato Casserole featuring layered Yukon Gold potatoes and fresh zucchini with a cheesy crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Yukon Gold Potatoes Can substitute with red or white potatoes.
  • 2 cups Zucchini Substitute with yellow crookneck squash if desired.
  • 1 cup Onion Use yellow or sweet onions for best results.
  • 1 cup Bell Pepper Any color bell pepper can be used.
  • 1.25 cups Cheese A blend of cheddar and mozzarella is recommended.
  • 2 large Eggs Can substitute with a flaxseed egg for vegan option.
  • 2 tablespoons Olive Oil Use vegetable or canola oil if preferred.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For a Cheesy Topping
  • 1 cup Extra Cheese Mix cheeses for added flavor complexity.
Optional Add-Ins
  • 1 cup Spinach or Kale Substitute for zucchini if desired.
  • 1 cup Ground Meat or Beans Add for a protein boost.

Equipment

  • Oven
  • Skillet
  • grater
  • Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease your baking dish with olive oil.
  2. Grate the Yukon Gold potatoes and zucchini separately and set aside.
  3. Heat half of the olive oil in a skillet and sauté chopped onion for 5–7 minutes until translucent.
  4. Add diced bell pepper to the skillet and cook for 5 minutes, stirring occasionally.
  5. Mix grated potatoes into the skillet, add salt and pepper, and cook for about 3 minutes.
  6. Remove from heat, let cool slightly, whisk eggs in a separate bowl, and mix in salt, pepper, and melted cheese.
  7. Fold the warm potato mixture into the egg, cheese, and zucchini blend until combined.
  8. Pour the mixture into the baking dish, top with remaining cheese, and bake for 45 minutes.
  9. Let the casserole rest for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

This casserole can be prepared ahead of time and refrigerated for up to 24 hours before baking.

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