by Olena

Zucchini Potato Bake

Olena's image
Olena Osipov
5 from 5 votes

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 5 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.

    17 comments on “Zucchini Potato Bake

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    1. 5 stars
      This was really good. I had to make a few substitutes, sour cream for yogurt, and no cauliflower so I added yellow squash, but this is so versatile, you could probably add almost any veggie!

    2. 5 stars
      Really good stuff! Had zucchini and cauliflower and was looking for a new recipe that was not soup, preferably a casserole. Stumbled across this site and I actually had all of the ingredients, even a gorgeous bunch of dill. Also some leftover mushrooms that needed to be used so I sauteed and tossed them in the sauce too, this is a Ukranian site, right? Actually, my mom’s family is Slovakian, but only because they lived just 20 miles too far west. But we love mushrooms too 🙂

      Heads up – 4.5 lb of veggies is a lot, probably > 4 quarts. I don’t have such a large oven-proof dish so had too split it in 2 dishes. Not at all complaining as I love healthy leftovers. I have now bookmarked this site for the veggie recipes and will be checking back regularly.

    3. 5 stars
      The whole family loved it. Dish, da-lish. The adults sprinkled a little chili flakes to add a little heat to the dish.

    4. 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!

    5. 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…

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