by Olena

Zucchini Potato Bake

by Olena

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!

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 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 flavour. 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.

MY LATEST RECIPES

Enjoy and eat more vegetables!

P.S. If you need to use up zucchini, check out my healthy zucchini recipes. And for potatoes, make my healthy potato salad. So good!

How to Make Zucchini Potato Bake

  1. 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.
  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. 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!
  3. Pour over vegetables and gently mix with spatula until well coated. 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!
  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.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. 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.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!

 

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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!

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

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

  1. 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.
  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. Pour over vegetables and gently mix with spatula until well coated.
  3. 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).
  4. 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.

 Did you make this recipe? Please give it a star rating in the comments.

 

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8 comments on “Zucchini Potato Bake

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  1. Mmmmm! I can’t wait for summer! I was eyeing the organic zucchini at the store yesterday, wanting a lot of it, but only bought two, about a pound and a half…for $4.00. Soon I’ll plant my garden and be swimming in free organic zucchini! Too bad it all happens at once and doesn’t freeze very well for this kind of dish. Since making a lot of your recipes, have to say, maybe I am a tiny bit Ukeanian? I love dill and so far everything I’ve made of yours. Many recipes, including borscht! Also canned salmon salad ( a favorite we repeat), mushroom and bean soup is hearty and good! Also I have made most of your dressings! Sorry..I got carried away! I can’t wait to try this as well! It looks unlike anything I have seen before! You named it perfectly!

    1. Also, thank-you for introducing me to Misto…I ordered two on Amazon! One for organic avocado oil and one for switching off my favorite oils at the moment it’s walnut! Also, for introducing me to pine nuts…I had never tried them before exploring your blog and seeing them in so many of your recipes. I wasn’t even sure what I was looking for and asked you about them. That’s so much because I love them! Such an interesting and different dimension of flavor they add to a recipe!

  2. Love the idea of putting parchment between your food and the foil– because foil really is hard to replace 🙂

    This looks delicious– and I love that you used yogurt instead of mayo. I can’t stand mayo! I’ve been cooking huge veggie dishes lately too– love having them to snack on. In fact, I just ate a green bean salad for breakfast. Love that it was so easy to dish up. Summer produce is the best 🙂 Sharing!

    1. Haha. In Ukraine they eat dinner for breakfast a lot. Even soup. Mayo is crazy. Ukrainian dishes use loads of it especially in salads and meat. I still see to this day majority of Ukrainians making those mayo loaded meals and don’t understand how can someone eat that?!

    1. True! I tried Polish, Romanian and Croatian dishes. Many similarities. Honestly, I think Ukrainian are the tastiest. Not to offend anyone…