Best Zucchini and Potato Casserole

If you ask me, zucchini and potato casserole is one of those cozy dishes that just makes sense.

This hearty side dish brings together two everyday vegetables in a way that’s both comforting and satisfying. Tender sliced potatoes and fresh zucchini stack together with melted cheese and a touch of herbs.

It’s layered with just the right amount of seasoning and baked until the top turns golden brown and bubbly. A sprinkle of breadcrumbs adds that perfect crunch that makes each bite interesting.

It’s a reliable dish that works year-round, but I especially love serving it when summer zucchini is at its peak.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve actually got several good options that will work well in this casserole. Yukon Golds are a great choice because they have a naturally buttery flavor and hold their shape well when cooked, but red potatoes or white potatoes would also do the job nicely. Just try to avoid using russet potatoes – they tend to fall apart more easily and can make your casserole a bit mushy. When picking your potatoes at the store, look for ones that are firm and free from any green spots or sprouts, and try to choose potatoes that are similar in size so they’ll cook evenly. A quick tip: you don’t need to peel Yukon Golds since their skin is thin and tasty, but if you prefer no skins, go ahead and peel them.

Options for Substitutions

This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Yukon gold potatoes: You can swap these with russet or red potatoes. If using russets, they might be a bit more starchy, so give them a good rinse after slicing to remove excess starch.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. You could also use yellow zucchini or even eggplant (though eggplant might need a quick salt and drain first to remove excess moisture).
• White onions: Yellow or sweet onions will work just fine here. Even red onions can work, though they’ll add a slightly different color to the dish.
• Red bell pepper: Any color bell pepper will do – green, yellow, or orange. Each brings its own subtle flavor difference, with green being slightly more bitter.
• Cheddar cheese: Feel free to experiment with other melting cheeses like Monterey Jack, Colby, or a cheese blend. Mozzarella works too, though it will give a milder flavor.
• Olive oil: You can use vegetable oil or canola oil instead. Even melted butter works well, though it might brown a bit faster during cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini and potato casserole is dealing with excess moisture – make sure to slice your zucchini and let it sit with a sprinkle of salt for 15-20 minutes, then pat dry with paper towels to prevent a watery casserole. Another common mistake is cutting the potatoes too thick or uneven, which leads to inconsistent cooking – aim for uniform, thin slices (about 1/8 inch) so everything cooks at the same rate. To avoid a raw middle and burnt top, cover your casserole with foil for the first 30 minutes of baking, then uncover to get that golden cheese crust. For the best texture, let the casserole rest for 10-15 minutes after baking – this helps the layers set properly and makes it much easier to serve clean portions.

What to Serve With Zucchini and Potato Casserole?

This hearty casserole works really well as a side dish, but you can also make it the star of your meal! If you’re serving it as a main course, pair it with a fresh green salad dressed with a light vinaigrette to balance out the richness of the cheese and potatoes. For protein lovers, some grilled chicken breast or baked fish would go perfectly alongside this casserole. Since this dish already has lots of veggies built in, you might just want to add some crusty bread to round out the meal – it’s great for soaking up any cheesy bits left on your plate!

Storage Instructions

Keep Fresh: This tasty casserole will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the flavors have time to meld together!

Freeze: You can freeze portions of this casserole for up to 3 months. Just wrap it well in foil and place it in a freezer-safe container. I like to cut it into individual portions before freezing – it makes it super easy to grab just what you need.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the texture might be a bit softer. A quick tip: sprinkle a little extra cheese on top before reheating to keep it nice and moist!

Make Ahead: You can assemble this casserole up to 24 hours before baking – just cover it well and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before popping it in the oven.

Preparation Time	25-35 minutes
Cooking Time	45 minutes
Total Time	70-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 70-80 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

• 2.5 pounds yukon gold potatoes (1.13 kg)
• 1 large zucchini (or 2 medium-sized)
• 1/2 cup olive oil (split for use)
• 2 medium white onions (thinly sliced or finely chopped)
• 1 red bell pepper (finely chopped)
• 2 teaspoons salt (split for use)
• 1/2 teaspoon ground black pepper (split for use)
• 1 teaspoon garlic powder
• 4 large eggs
• 1.5 cups cheddar cheese, shredded (split for use)

Step 1: Preheat and Prepare Vegetables

Start by preheating 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.

Step 2: Cook Onions and Bell Pepper

In a skillet, heat half the oil over low heat.

Stir in the onions and cook, stirring, until they become translucent.

Add the bell pepper to the skillet, cover, and cook for five minutes, stirring occasionally to prevent burning.

Step 3: Add Potatoes and Season

Add the grated potatoes to the skillet with the onions and bell pepper.

Cook, stirring constantly, for about three minutes.

Season with 1½ teaspoons of salt and ¼ teaspoon of freshly-cracked pepper.

Once well-combined, remove from heat and let the mixture cool to room temperature.

Step 4: Prepare Egg Mixture

In a separate bowl, whisk the eggs and season with ½ teaspoon of salt, a pinch of pepper, and some garlic powder.

Mix in 1¼ cups of cheese, the grated zucchini, and the cooled potato mixture.

Stir until all components are well combined.

Step 5: Assemble and Bake

Pour the remaining oil into the skillet, ensuring the bottom is well-covered.

Pour in the potato and zucchini mixture, spreading it evenly across the skillet.

Sprinkle the remaining cheese on top for a rich, golden crust.

Transfer the skillet to the preheated oven and bake for 45 minutes.

Step 6: Cool and Serve

After baking, remove the skillet from the oven and allow it to cool for about five minutes.

This helps the flavors meld together and makes it easier to serve.

Slice, serve, and enjoy your delicious bake as a hearty meal or side dish.