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Baked Zucchini and Potato Casserole with Ham and Cheese

  • Author: Olivia
  • Total Time: 1hr 20mins

Description

Baked Zucchini and Potato Casserole with Ham and Cheese is a simple, hearty dish perfect for any meal of the day. Combining the fresh taste of zucchini with the comforting textures of potatoes, ham (or sausage), and cheese, this casserole is both nutritious and satisfying. Whether you’re looking for a main dish, side, or brunch option, this casserole has it all—vegetables, protein, and cheesy goodness baked into one delicious meal. The recipe is easy to prepare, making it a great choice for weeknight dinners or a make-ahead option for meal prep.

Ingredients

Scale
  • 3–4 Zucchini (medium-sized)
  • 1–2 Potatoes (medium-sized)
  • 3 Eggs
  • 80–100g Wheat Flour (about 1/2 cup)
  • 100g Ham or Sausage (diced)
  • 100g Cheese (any kind, grated)
  • 1 tsp Salt
  • Ground Black Pepper (to taste)
  • 20–30g Breadcrumbs (about 1/4 cup)
  • 1–2 tbsp Vegetable Oil (for greasing the dish)
  • Optional: Fresh herbs like parsley or dill for garnish

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 180°C (356°F) to ensure it’s ready when the casserole is prepared.
  2. Prepare the Vegetables:
    • Wash the zucchini and potatoes. Peel the potatoes if desired. Grate both the zucchini and potatoes using a coarse grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out as much excess moisture as possible. This step helps prevent the casserole from becoming too watery.
  3. Make the Batter:
    • In a large mixing bowl, combine the grated zucchini, grated potatoes, and diced ham (or sausage). Crack the eggs into the bowl and whisk them slightly before mixing them with the vegetables.
    • Add the wheat flour, salt, and black pepper to the mixture. Stir well until all ingredients are evenly combined. The flour helps bind the vegetables and adds structure to the casserole.
  4. Prepare the Cheese:
    • Grate the cheese of your choice (cheddar, mozzarella, or a combination of your favorites). Stir half of the cheese into the zucchini and potato mixture, reserving the other half for the top of the casserole.
  5. Assemble the Casserole:
    • Grease a baking dish with 1-2 tablespoons of vegetable oil to prevent sticking. Pour the zucchini and potato mixture into the dish and spread it out evenly.
    • Sprinkle the reserved grated cheese over the top, then finish by sprinkling the breadcrumbs over the cheese. This breadcrumb layer adds a delicious crunch to the final dish.
  6. Bake the Casserole:
    • Place the assembled casserole into the preheated oven and bake for about 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
    • If the top is browning too quickly, cover the dish loosely with foil for the remaining baking time.
  7. Cool and Serve:
    • Once baked, remove the casserole from the oven and allow it to cool for about 10 minutes before serving. This resting time helps the casserole firm up and makes it easier to slice.
    • Garnish with fresh herbs like parsley or dill, if desired, and serve warm.
  • Prep Time: 30mins
  • Cook Time: 50mins

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Find it online: https://www.greenku.com/baked-zucchini-and-potato-casserole-with-ham-and-cheese/