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Best Zucchini and Potato Casserole – Alrightwithme Recipe

Best Zucchini and Potato Casserole - Alrightwithme Recipe
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★★★★★

5.2 from 30 reviews

This Best Zucchini and Potato Casserole is a comforting, flavorful baked dish combining grated Yukon gold potatoes and fresh zucchini with sautéed onions, bell pepper, and a cheesy egg mixture. Baked to golden perfection, it delivers a perfect balance of textures and savory flavors, making it an ideal hearty side or vegetarian main course.

Ingredients

Scale

Vegetables

  • 2.5 pounds Yukon gold potatoes (1.13 kg)
  • 1 large zucchini (or 2 medium-sized)
  • 2 medium white onions, thinly sliced or finely chopped
  • 1 red bell pepper, finely chopped

Oils and Seasonings

  • 1/2 cup olive oil (split for use)
  • 2 teaspoons salt (split for use)
  • 1/2 teaspoon ground black pepper (split for use)
  • 1 teaspoon garlic powder

Dairy and Eggs

  • 4 large eggs
  • 1.5 cups cheddar cheese, shredded (split for use)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 375ºF (190ºC). Using the coarse side of a grater, grate the potatoes and zucchini separately. Set them aside as you prepare the other ingredients.
  2. Cook Onions and Bell Pepper: In a skillet, heat half the olive oil over low heat. Stir in the onions and cook, stirring frequently, until they become translucent. Add the finely chopped red bell pepper, cover, and cook for five minutes, stirring occasionally to prevent burning.
  3. Add Potatoes and Season: Add the grated potatoes to the skillet with the onions and bell pepper. Cook while stirring constantly for about three minutes. Season with 1½ teaspoons of salt and ¼ teaspoon freshly cracked black pepper. Once well combined, remove from heat and let the mixture cool to room temperature.
  4. Prepare Egg Mixture: In a separate bowl, whisk the four large eggs. Season with ½ teaspoon salt, a pinch of pepper, and 1 teaspoon garlic powder. Mix in 1¼ cups of shredded cheddar cheese, the grated zucchini, and the cooled potato mixture. Stir until all components are well combined.
  5. Assemble and Bake: Pour the remaining olive oil into the skillet, ensuring the bottom is well covered. Pour in the combined potato and zucchini mixture, spreading it evenly across the skillet. Sprinkle the remaining ¼ cup of cheddar cheese on top for a rich, golden crust. Transfer the skillet to the preheated oven and bake for 45 minutes until set and golden brown on top.
  6. Cool and Serve: Remove the casserole from the oven and allow it to cool for about five minutes. This rest time helps the flavors meld and makes serving easier. Slice, serve, and enjoy this delicious bake as a hearty vegetarian main dish or a flavorful side.

Notes

  • Use fresh Yukon gold potatoes for the best texture and flavor.
  • Be sure to grate potatoes and zucchini separately to avoid excess moisture mixing prematurely.
  • Allowing the mixture to cool before adding eggs prevents scrambling when baking.
  • You can substitute cheddar cheese with your favorite cheese like mozzarella or Monterey Jack.
  • For a crispier crust, you can broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.
  • This casserole reheats well and can be stored in the refrigerator for up to 3 days.
  • For gluten-free preparation, ensure all seasonings and ingredients are certified gluten-free.

Nutrition

Keywords: zucchini casserole, potato casserole, baked vegetable casserole, vegetarian casserole, cheesy potato bake, healthy side dish

Find it online: https://victoriablair.com/best-zucchini-and-potato-casserole-alrightwithme-recipe/