by Olena

Zucchini Potato Bake

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Olena Osipov
5 from 6 votes

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This Zucchini Potato Bake combines hearty healthy zucchini and potatoes with cauliflower, Greek Yogurt, and dill for a healthy, wholesome side dish!

Serve alongside your favorite proteins like lemon chicken, cedar plank salmon, or crispy pan-fried tofu!

Zucchini Potato Bake

Combining anything dairy or mayo with garlic, dill, salt and pepper is so popular in Ukrainian cooking. My grandma often baked potatoes with sour cream, dill and garlic. Kind of a version of American scalloped potatoes with the exception they were coarsely chopped instead of thinly sliced. I think I know why. A few months ago I made scalloped potatoes and slicing them took me good 30 minutes, I swear. I’m definitely more of a chop and mix everything together girl.

This healthy zucchini potato bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese, and lots of flavor. Prep time is short and all work is done in the oven. You can serve it with salad (that is what I did) and/or with any meat.

If you want to check out even more Ukrainian-style dishes then you might like these Ukrainian breakfast potatoes (with bacon!), braised cabbage with apples, cabbage roll casserole, or this dill coleslaw!

Plus, if you’re looking for more inspiration on ways to use up zucchini – then how about this zucchini bake with garlic parmesan tomatoes, zucchini casserole, or zucchini lasagna?!

How to Make Zucchini Potato Bake

  1. Preheat oven to 400 degrees F and spray a large baking dish with cooking spray. Place potatoes, zucchini, and cauliflower in a large bowl. Set aside.
  2. In a medium bowl, whisk the egg. Then add Greek yogurt, cornstarch, garlic, dil, salt and pepper; whisk until well combined. Add 1/2 cup cheese and stir to combine. Whisking egg, greek yogurt, dill, garlic salt and pepper in a bowl. Another bowl of added potato, zucchini and cauliflower
  3. Pour over vegetables and gently mix with spatula until well coated. Zucchini Potato Bake mixed together in a bowl
  4. Transfer mixture to previously prepared baking dish, tightly cover with foil, and bake for 1 hour. Poke potato with a fork to check if it is ready and bake longer until potatoes are cooked, if necessary (my baking dish wasn’t deep enough and it took 1 hr 15 mins for me). P.S. I also wanted to share my recent trick – I place a piece of unbleached parchment paper under aluminum foil to prevent harmful chemicals leaching into food. When heated aluminum foil is known just for that and I would rather avoid it if I can.Zucchini Potato Bake in a casserole dish covered with tin foil.
  5. Remove foil, sprinkle top with remaining 1/2 cup of cheese and broil on High until cheese has melted.It’s ready to serve!

Zucchini Potato Bake

How To Serve

There are several ways that you can enjoy this zucchini potato bake, including:

You could also enjoy it alongside dishes like this Instant Pot corned beef and cabbage, turkey chili, and turkey meatloaf!

Other Zucchini Recipes

And you can check out my list of 30 healthy zucchini recipes too – I even have desserts, like this healthy zucchini bread or lemon zucchini muffins!

Zucchini Potato Bake

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!
5 from 6 votes
Print Save Rate
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 172kcal
Author: Olena Osipov

Ingredients

  • 1.5 lbs baby potatoes thickly sliced
  • 1.5 lbs zucchini thickly sliced
  • 1.5 lbs cauliflower thickly sliced
  • 1 egg large
  • 1 cup Greek yogurt plain (I used 2%, do not use 0%)
  • 1 tbsp cornstarch
  • 2 large garlic cloves crushed
  • 4 tbsp dill chopped
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 1 cup 4 oz any shredded cheese, divided (I used part-skim mozzarella)
  • Cooking spray I use Misto

Instructions

  • Preheat oven to 400 degrees F and spray large baking dish with cooking spray. Place potatoes, zucchini and cauliflower in a large bowl. Set aside.
  • In a medium bowl, whisk the egg. Then add Greek yogurt, cornstarch, garlic, dil, salt and pepper; whisk until well combined. Add 1/2 cup cheese and stir to combine. Pour over vegetables and gently mix with spatula until well coated.
  • Transfer mixture to previously prepared baking dish, tightly cover with foil and bake for 1 hour. Poke potato with a fork to check if it is ready and bake longer until potatoes are cooked, if necessary (my baking dish wasn't deep enough and it took 1 hr 15 mins for me).
  • Remove foil, sprinkle top with remaining 1/2 cup of cheese and broil on High until cheese has melted. Serve hot or warm, with salad or any meat.

Store: Refrigerate covered in a glass airtight container for up to 3 - 4 days. Do not freeze.

    Nutrition

    Calories: 172kcal | Carbohydrates: 24g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 437mg | Potassium: 891mg | Fiber: 4g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 73mg | Calcium: 178mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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