📝 Ingredients
For the Vegetable Mixture
- 3 medium potatoes, peeled and grated
- 2 medium zucchini, grated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh green onions, finely chopped
For the Egg Mixture
- 4 large eggs
- 1 cup whole milk
- ½ cup sour cream or plain Greek yogurt
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Cheese Topping
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon breadcrumbs, optional
For the Baking Dish
- 1 tablespoon butter
- 1 tablespoon olive oil
👩🍳 Instructions
1. Prepare the Vegetables
Preheat your oven to 375°F (190°C).
Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible.
Grate the zucchini and squeeze it well as well. Removing the excess liquid is important because it prevents the casserole from becoming watery.
Finely chop the onion, garlic, parsley, and green onions.
2. Cook the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for about 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Add the grated potatoes and zucchini. Season with salt, black pepper, paprika, oregano, and thyme.
Cook for approximately 7–10 minutes, stirring occasionally, until the vegetables soften slightly and some of the excess moisture evaporates.
Remove from the heat and stir in the fresh parsley and green onions.
Allow the mixture to cool for a few minutes.
3. Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, sour cream or Greek yogurt, flour, salt, black pepper, and garlic powder.
Whisk until smooth and well combined.
4. Combine Everything
Add the slightly cooled vegetable mixture to the egg mixture.
Stir gently until all the vegetables are evenly coated.
Add about ½ cup of the shredded mozzarella and mix everything together.
5. Prepare the Baking Dish
Grease a 9 × 13-inch baking dish with butter and olive oil.
Pour the vegetable mixture into the dish.
Spread it evenly with a spatula or the back of a spoon.
6. Add the Cheese Topping
Sprinkle the remaining mozzarella evenly over the top.
Add the shredded cheddar and Parmesan.
For an extra crispy golden crust, sprinkle 1 tablespoon of breadcrumbs over the cheese.
7. Bake
Place the casserole in the preheated oven.
Bake at 375°F (190°C) for 35–45 minutes, or until the center is completely set and the top is deeply golden and bubbling.
If you want an extra-golden top, switch the oven to broil for 1–2 minutes at the end. Watch it carefully so the cheese doesn’t burn.
8. Rest Before Cutting
Remove the casserole from the oven and let it rest for 10–15 minutes.
This allows the layers to set, making it much easier to cut into beautiful portions.
9. Serve
Cut into squares or rectangular portions.
Serve warm while the cheese is still melted and the top is golden and crispy.
Garnish with a little fresh parsley or green onion before serving.
⭐ Helpful Tips
- Squeeze the zucchini and potatoes very well to remove excess water.
- For a richer flavor, use a combination of mozzarella, cheddar, and Parmesan.
- You can add cooked shredded chicken, ground beef, or turkey for a heartier version.
- A pinch of chili flakes adds a nice little kick.
- Letting the casserole rest before cutting helps the pieces hold their shape.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or air fryer for the best texture.
🍽️ Serving Suggestion
Serve this golden bake with a fresh green salad, tomatoes, cucumber, or a spoonful of sour cream or Greek yogurt on the side. It’s delicious for breakfast, brunch, lunch, or dinner.