This zucchini and potato recipe is a quick and delicious dish that’s always a favorite at the dinner table. Combining tender zucchini and potatoes with the rich flavors of cheddar cheese and a creamy yogurt-based sauce, this bake is comforting and satisfying. Perfect for a weeknight dinner or a crowd-pleasing side dish, it’s a recipe you’ll find yourself making again and again.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4 servings
- Calories: 350 kcal per serving
Ingredients
- Zucchini: 3, sliced
- Potatoes: 3, peeled and chopped into small cubes
- Water: For boiling
- Salt: To taste
- Black Pepper: To taste
- Parsley: Chopped, for garnish
- Onion: 1, diced
- Olive Oil: 2 tablespoons (for sautéing and additional 2 tablespoons for sauce)
- Cheddar Cheese: 100 grams (½ cup), shredded
- Eggs: 2, for the bake
- Yogurt: 4 tablespoons, for the bake
- Cheese: 100 grams (½ cup), for dressing
- Eggs: 2, for the sauce
- Apple Cider Vinegar: A splash (for boiling eggs)
- Mayonnaise: 2-3 tablespoons, for the sauce
- Greek Yogurt: 4-5 tablespoons, for the sauce
- Garlic: Minced, to taste
- Dill: Chopped, to taste
Directions
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Bake the Zucchini:
- Slice the zucchini and place them on a baking tray.
- Bake in the preheated oven for 15 minutes.
- Boil the Potatoes:
- Peel and chop the potatoes into small cubes.
- Boil in salted water until tender, then drain.
- Sauté the Onion:
- Dice the onion and sauté in 2 tablespoons of olive oil until golden brown.
- Prepare the Bake:
- In a large bowl, mix the cooked potatoes, baked zucchini, sautéed onions, cheddar cheese, salt, and black pepper.
- In another bowl, whisk together 2 eggs, 4 tablespoons of yogurt, and 100 grams of cheese.
- Pour this mixture over the zucchini and potato mixture and mix well.
- Transfer the mixture to a baking dish and bake in the oven at 180°C (350°F) for 25 minutes until golden and bubbly.
- Prepare the Sauce:
- Boil 2 eggs with a splash of apple cider vinegar for 8 minutes. Peel and grate or finely chop the eggs.
- In a bowl, mix 2-3 tablespoons of mayonnaise, 4-5 tablespoons of Greek yogurt, 2 tablespoons of olive oil, minced garlic, dill, and salt.
- Add the grated eggs and mix well. Serve the sauce alongside the zucchini and potato bake.
Serving Suggestions
- Garnish with fresh parsley and serve with a side of green salad.
- Pair with a slice of crusty bread for a complete meal.
- Enjoy with a glass of white wine for a light dinner.
Cooking Tips
- Use a mandoline to slice the zucchini evenly for consistent cooking.
- Substitute Greek yogurt with sour cream for a tangier flavor.
- Add a pinch of nutmeg to the sauce for extra depth of flavor.
- For a crispier top, sprinkle extra cheese on top before baking.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C.
- Potatoes: Provide a good source of carbohydrates and potassium.
- Cheddar Cheese: Rich in calcium and protein.
- Yogurt: Adds probiotics, which are beneficial for gut health.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Ensure all ingredients are certified gluten-free.
- Vegan: Substitute eggs, cheese, and yogurt with plant-based alternatives.
Nutritional Facts (per serving)
- Calories: 350 kcal
- Carbohydrates: 28g
- Protein: 15g
- Fat: 20g
- Fiber: 5g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warm before serving.
- The sauce can be stored separately for up to 3 days in the refrigerator.
Why You’ll Love This Recipe
- Quick & Easy: Simple steps and readily available ingredients make this recipe perfect for busy days.
- Comforting: The combination of potatoes, zucchini, and cheese creates a warm, satisfying dish.
- Versatile: Can be served as a main dish or a side, and easily adjusted to suit your taste.
- Family-Friendly: A dish that both kids and adults will love, making it a great choice for family dinners.
Conclusion
This zucchini and potato bake is a versatile, comforting dish that you’ll find yourself making time and time again. Its combination of tender vegetables, creamy cheese, and a flavorful yogurt sauce makes it a satisfying meal for any occasion. Easy to prepare and full of rich flavors, it’s a recipe that’s sure to become a favorite in your household. Enjoy the simplicity and taste of this delicious bake!
Frequently Asked Questions (FAQs)
- Can I make this recipe ahead of time?
- Yes, you can prepare the bake and sauce ahead of time and store them in the refrigerator. Reheat before serving.
- Can I freeze the leftovers?
- While the bake can be frozen, the sauce is best made fresh. Freeze the bake in an airtight container for up to 2 months.
- Can I add other vegetables to the bake?
- Absolutely! You can add bell peppers, mushrooms, or even spinach to the bake for added flavor.
- What can I use instead of cheddar cheese?
- You can substitute cheddar with mozzarella, gouda, or any cheese that melts well.
- How can I make the dish lighter?
- Use low-fat cheese and yogurt, and reduce the amount of oil used in the recipe.
- Is this dish suitable for a low-carb diet?
- To make it low-carb, replace potatoes with cauliflower or zucchini slices.
- What can I serve with this dish?
- Serve with a side salad, steamed vegetables, or crusty bread for a complete meal.
- Can I make this recipe vegan?
- Yes, substitute the eggs, cheese, and yogurt with plant-based alternatives.
- How can I enhance the flavor of the sauce?
- Add a squeeze of lemon juice or a pinch of cayenne pepper for a bit of tang and spice.
- Is it necessary to bake the zucchini beforehand?
- Baking the zucchini beforehand helps remove excess moisture, which prevents the bake from becoming soggy.