Here’s my go-to zucchini and potato casserole recipe, with layers of thinly sliced vegetables, herbs from my garden, and a light coating of cheese that gets golden brown on top.
This casserole has become our family’s favorite way to use up summer zucchini from the garden. I often make an extra-large batch because my kids always ask for seconds, and it tastes just as good reheated the next day for lunch.
Why You’ll Love This Zucchini Potato Casserole
- Make-ahead friendly – You can prep this casserole in advance and bake it when you’re ready, making it perfect for busy weeknight dinners or weekend meal prep.
- Budget-conscious – Using everyday ingredients like potatoes, zucchini, and eggs, this casserole is an affordable way to feed the whole family.
- Veggie-packed – This dish sneaks in plenty of vegetables while still being comforting and satisfying – perfect for picky eaters or anyone looking to eat more veggies.
- Customizable – You can easily swap in different cheeses, add more vegetables, or adjust the seasonings to match your family’s taste preferences.
- Great for leftovers – This casserole reheats beautifully, making it ideal for lunch the next day or meal prep for the week.
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 you could also use red potatoes or even russets. If you’re using russet potatoes, just keep in mind they tend to break down more easily, so you’ll want to be a bit gentler when mixing them with the other ingredients. For the best results, try to cut your potatoes into evenly-sized pieces so they cook at the same rate, and avoid using new potatoes as they can be too waxy for this type of dish.
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. Just keep in mind that russets might be a bit more starchy and may need slightly less cooking time.
- Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. You could also try using yellow zucchini or patty pan squash – just make sure to slice them the same thickness.
- White onions: Yellow or red onions will work just fine here. If you’re not big on onions, you can reduce the amount or use 2 teaspoons of onion powder instead.
- Red bell pepper: Any color bell pepper will do – green, yellow, or orange. You can even skip it if you’re not a fan.
- Cheddar cheese: Feel free to experiment with other melting cheeses like Monterey Jack, Colby, or a cheese blend. For a lighter version, you can use reduced-fat cheese.
- Eggs: The eggs are pretty important as they help bind everything together, but you can try using a commercial egg replacer if needed – though the texture might be slightly different.
Watch Out for These Mistakes While Baking
The biggest challenge when making zucchini and potato casserole is dealing with excess moisture – zucchini contains a lot of water that can make your casserole soupy, so be sure to salt the sliced zucchini and let it drain in a colander for 20-30 minutes before using.
Another common mistake is cutting the potatoes and zucchini in uneven sizes, which leads to inconsistent cooking – aim for uniform, thin slices (about 1/4 inch thick) to ensure everything cooks at the same rate and creates perfect layers.
Temperature control is crucial – starting with a higher heat (400°F) for the first 20 minutes helps create a golden top, then reducing to 350°F allows the middle to cook through without burning the cheese.
For the best texture, let the casserole rest for 15-20 minutes after baking – this helps the layers set properly and makes it much easier to cut and serve clean portions.
What to Serve With Zucchini and Potato Casserole?
This hearty casserole works great as a main dish, but you can also serve it as a side with some simple protein options. A grilled chicken breast or pan-seared fish fillet would be perfect alongside this veggie-packed dish. For a meatless meal, pair it with a fresh green salad dressed in a light vinaigrette – the crisp lettuce and tangy dressing balance out the rich, cheesy casserole nicely. If you’re serving this for brunch, some crusty bread and a fruit salad would round out the meal perfectly.
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 mingle 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 (175°C) 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 not be quite as nice as oven-heated.
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 | 20-30 minutes |
| Cooking Time | 45 minutes |
| Total Time | 65-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 80-90 g
- Fat: 160-180 g
- Carbohydrates: 200-210 g
Ingredients
- 1.13 kg (2½ pounds) yukon gold potatoes
- 1 large zucchini (or 2 medium-sized zucchini)
- ½ cup olive oil, divided
- 2 medium white onions, thinly sliced or finely chopped
- 1 red bell pepper, finely diced
- 2 teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 4 large eggs
- 1½ cups cheddar cheese, shredded, divided
Step 1: Preheat the Oven and Prepare Ingredients
Begin by preheating the oven to 375 ºF (190 ºC).
While the oven is heating, grate the potatoes and zucchini separately using the coarse side of a grater.
Step 2: Cook the Vegetables
In a skillet, heat half of the oil over low heat.
Add the onions and stir them until they turn translucent.
Then, add the bell pepper and cook covered for five minutes, stirring occasionally.
Stir in the grated potatoes and cook for an additional three minutes, seasoning with 1½ teaspoons of salt and ¼ teaspoon of freshly-cracked pepper.
Remove the skillet from heat and allow the mixture to cool to room temperature.
Step 3: Prepare the Egg Mixture
In a separate bowl, whisk the eggs.
Season the eggs with ½ teaspoon of salt, a pinch of pepper, and a dash of garlic powder for added flavor.
Mix in 1¼ cups of cheese along with the cooled potato mixture and the grated zucchini.
Step 4: Assemble and Bake
Add the remaining oil to the skillet, ensuring the bottom is well-coated.
Pour in the potato and zucchini mixture, spreading it evenly across the skillet.
Sprinkle the top with the remaining cheese.
Place the skillet in the preheated oven and bake for 45 minutes, or until the dish is cooked through and the top is golden brown.
Step 5: Serve and Enjoy
Once baked, remove the skillet from the oven and let it cool for five minutes before serving.
This allows everything to set and makes it easier to serve.
Enjoy your delicious, cheesy potato and zucchini bake!
