Healthy Zucchini Potato Casserole
A simple, hearty casserole featuring tender zucchini and potatoes baked with Parmesan, garlic, and breadcrumbs. Perfect as a main dish or side, this vegetarian-friendly bake is fiber-rich, low in saturated fat, and ready in under an hour.
Equipment
- 1 × 11×8 inch (28×20 cm) baking dish
- 1 × cutting board
- 1 × chef’s knife
- 1 × mixing spoon or spatula
- 1 × Measuring cups and spoons
Ingredients
- 3 large zucchini chopped
- 4 large potatoes peeled and diced
- 1 green bell pepper seeds removed and chopped
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon paprika
- Salt and ground black pepper to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Ensuring the oven reaches the correct temperature before baking is essential for even cooking. This step allows the casserole to cook uniformly, giving the vegetables a tender interior while developing a lightly golden, crispy top.
- Prepare the Vegetables: Wash the zucchini and potatoes thoroughly under running water. Peel the potatoes to remove the skin, then dice them into even, bite-sized cubes for uniform cooking. Chop the zucchini into similarly sized pieces to match the potatoes, ensuring each bite cooks evenly. Remove seeds from the green bell pepper and chop it into small, consistent pieces. The careful preparation of vegetables will help the casserole cook evenly and taste harmonious.
- Mince the Garlic: Peel the garlic cloves and finely mince them using a chef’s knife or garlic press. Minced garlic evenly disperses throughout the casserole, infusing the vegetables with its aromatic, savory flavor. This small step ensures that every bite has a subtle, pleasant garlic undertone without overwhelming the dish.
- Assemble Ingredients in a Baking Dish: Take an 11×8-inch (28×20 cm) baking dish and place the chopped zucchini, diced potatoes, and green bell pepper inside. Evenly sprinkle the Italian bread crumbs over the vegetables; these will create a light, crisp layer on top as the casserole bakes. Next, add the grated Parmesan cheese, distributing it uniformly for a rich, cheesy flavor. Pour the olive oil evenly over the top, which will help the vegetables roast beautifully and keep the casserole moist.
- Season the Vegetables: Sprinkle the minced garlic, paprika, salt, and freshly ground black pepper over the vegetables. Gently toss everything together with a spoon or spatula, ensuring each vegetable piece is coated with seasoning, oil, and cheese. Proper seasoning at this stage guarantees every bite is flavorful and well-balanced.
- Bake the Casserole: Place the assembled baking dish in the preheated oven. Bake uncovered for 45 to 55 minutes, checking around the 45-minute mark. The casserole is done when the potatoes are fork-tender and the top is golden brown and lightly crisp. Baking time may vary slightly depending on your oven and the size of your vegetable pieces, so keep an eye on the casserole to avoid overcooking.
- Rest Before Serving: Once baked, remove the casserole from the oven and allow it to rest for 5 to 10 minutes. Resting lets the vegetables firm up slightly and makes it easier to serve while allowing flavors to meld together.
- Serve and Enjoy: Use a spatula to portion out servings and transfer them to plates or a serving dish. This casserole is versatile—it can be enjoyed as a satisfying vegetarian main course or as a wholesome side dish. Pair it with a fresh salad, crusty bread, or roasted protein for a complete meal.
Notes
- Dice zucchini and potatoes into similar-sized pieces for even cooking.
- Don’t skip the olive oil—it helps roast vegetables evenly and keeps them moist.
- Swap green bell pepper for red or yellow for a slightly sweeter flavor.
- Reduce Parmesan or use a plant-based alternative for a lighter, lower-fat version.
- Perfect for weeknight dinners, meal prep, or serving as a side dish.