This Creamy Baked Zucchini and Potato Casserole is a rich, savory dish that’s bursting with rustic flavor, layered textures, and hearty goodness. Featuring grated potatoes, tender zucchini, eggs, onions, and cheese, this bake is held together with sour cream and flavored with herbs and spices. It’s baked until golden and bubbly, then served with a refreshing creamy cucumber-garlic sauce that adds just the right contrast.
Whether you’re planning a satisfying vegetarian dinner, a brunch side dish, or an elevated comfort meal, this casserole delivers flavor and nutrition in every forkful. It combines fresh vegetables and pantry staples into a meal that’s both wholesome and indulgent.
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 60–65 minutes total
Total Time: 1 hour 35 minutes
Ingredients
3 eggs
Salt, black pepper, paprika (to taste)
4 tablespoons sour cream
1 onion, finely chopped
Fresh dill, chopped
150 g cheese (e.g., mozzarella or cheddar), grated
3 medium potatoes (600–700 g), peeled and grated
Basil (dried or fresh)
Vegetable oil (for frying and baking)
2 zucchini, grated
2 tablespoons cornstarch
3 cloves garlic, minced
1 tomato, diced
For the Garlic-Herb Sauce:
3 tablespoons sour cream
1 tablespoon mayonnaise
1 cucumber, finely grated or chopped
1 garlic clove, minced
Salt and black pepper to taste
Parsley, chopped
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