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Cheesy Zucchini and Potato Bake


Cheesy Zucchini and Potato Bake



  • 2 medium zucchinis, diced
  • 3 medium potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Prepare the Vegetables:
    • Preheat the oven to 375°F (190°C).
    • In a large skillet, heat the olive oil over medium heat.
    • Add the diced zucchini, potatoes, and onion. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.
  2. Prepare the Egg Mixture:
    • In a large bowl, whisk together the heavy cream, eggs, dried oregano, salt, and black pepper.
    • Stir in the shredded cheddar cheese and grated Parmesan cheese until well combined.
  3. Combine and Bake:
    • Gently fold the cooked vegetables and chopped parsley into the egg mixture until evenly distributed.
    • Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
  4. Bake the Casserole:
    • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
    • Remove from the oven and let cool for a few minutes before slicing.
  5. Serve:
    • Cut the casserole into squares and serve warm.

Enjoy your Cheesy Zucchini and Potato Bake! If you need more recipes or any other assistance, feel free to ask.

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