Zesty Zucchini & Potato Bake


In a world where quick and easy often trumps healthy and nutritious, this Zesty Zucchini & Potato Bake stands out as a beacon of deliciousness and simplicity. Crafted with the humblest of ingredients, this dish transforms everyday vegetables into a savory casserole that’s both comforting and satisfying. The combination of zucchini and potato, enriched with herbs, Parmesan, and a touch of semolina, creates a texture and flavor that’s hard to resist. It’s a testament to the fact that with a few fresh ingredients and a sprinkle of creativity, you can whip up a meal that’s both easy on the palate and the clock.

Accompanied by a refreshing sauce that blends the tanginess of Greek yogurt or sour cream with the crispness of cucumbers and a hint of garlic, this dish is a symphony of flavors. It’s perfect for those evenings when you crave something hearty yet healthy, or when you want to impress guests without spending hours in the kitchen. Whether you’re a seasoned chef or a culinary novice, this Zesty Zucchini & Potato Bake is sure to become a staple in your recipe repertoire, proving that sometimes, the simplest ingredients can create the most memorable meals.

Full Recipe:


  • 2 zucchinis
  • Salt (to taste)
  • 1 large potato
  • 3 tablespoons semolina
  • 50 ml (1/4 cup) milk
  • Parsley (chopped)
  • Dill (chopped)
  • 50-60 grams Parmesan cheese (grated)
  • Black pepper (to taste)
  • 2 tablespoons olive oil
  • 2 eggs
  • 70 grams (1/2 cup) flour
  • 1 teaspoon baking powder
  • 1 red pepper (chopped)
  • Additional olive oil for greasing the casserole dish

Sauce Ingredients:


  • 2 tablespoons Greek yogurt or sour cream
  • 2 cucumbers (chopped or grated)
  • 3 olives (chopped)
  • 1 clove garlic (minced)


  1. Grate the zucchinis and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
  2. Grate the potato and squeeze out excess water.
  3. In a large bowl, combine grated zucchini, potato, semolina, milk, parsley, dill, Parmesan, salt, black pepper, olive oil, and eggs.
  4. Stir in flour and baking powder until well combined. Mix in chopped red pepper.
  5. Grease a casserole dish with olive oil and pour in the mixture.
  6. Bake at 180°C (350°F) for 20 minutes or until set and golden.

Sauce Directions:

  1. Mix Greek yogurt or sour cream with cucumbers, olives, and garlic.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings


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