Zucchini Potato Bake

ukrainian zucchini cauliflower potato bake recipe

5 from 5 reviews

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:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x


  • 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)


  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.

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