This vegetable cheese casserole is the cozy, golden-baked dish your weeknights have been missing. Grated zucchini and potatoes bake into a tender, creamy base under a bubbling cheese crust — simple ingredients, big comfort. If you love easy zucchini bakes, our Creamy Zucchini Soup makes a perfect light starter.
Ingredients
- 330 g (1 medium) zucchini
- 320-350 g (2 medium) potatoes
- 2 eggs
- 200 g (3/4 cup) cream cheese
- 100 g (3/4 cup) buckwheat or rice flour
- 2 tsp spices and salt
- 120 g (4 oz) grated cheese
Instructions
- Grate the zucchini and potatoes on a coarse grater.
- Add the eggs, cream cheese, and 60 g of the grated cheese; mix well.
- Stir in the spices, salt, and flour.
- Spread into a buttered dish and bake at 180C (350F) for 30 minutes.
- Sprinkle with the remaining cheese and bake 15-20 minutes more until golden.
Tips
- Squeeze excess moisture from the grated zucchini so the casserole sets nicely. Allrecipes has handy tips for keeping vegetable casseroles from turning watery.
- Use buckwheat flour for a heartier, gluten-free crumb, or rice flour for a lighter texture.
- Serve it with a fresh side — our Zucchini and Tomato Bake is another family favorite.
Nutrition: per 100 g: 70 kcal, protein 6 g, fat 4 g, carbs 3 g.