Zucchini and Potato Bake with Tomatoes and Cheddar Cheese

When it comes to comfort food, baked dishes always steal the spotlight. This Zucchini and Potato Layered Bake with Mozzarella and Tomato is the kind of recipe that brings everyone together around the table. It’s hearty without being heavy, flavorful without being overly complicated, and impressive enough to serve when you want something a little different but still homey. What makes it especially delightful is the perfect balance between layers of vegetables, creamy eggs, and the irresistible gooeyness of melted mozzarella, all topped with juicy tomato slices that roast to perfection in the oven. This dish isn’t just another casserole—it’s a wholesome, comforting meal that celebrates simple ingredients and turns them into something spectacular. Whether you want a meat-free dinner, a versatile side dish, or a crowd-pleaser for a weekend gathering, this bake hits all the right notes.

Ingredients

For the Zucchini Layer:

  • 2 medium zucchini

  • Salt (for draining)

  • 1 small bell pepper, chopped

  • 1 sprig of fresh parsley, finely chopped

  • 3 eggs

  • 1/2 teaspoon garlic powder

  • Salt and black pepper, to taste

  • 4 tablespoons all-purpose flour

  • 1 tablespoon olive oil (for frying)

  • 120 g mozzarella cheese, shredded

  • 1 medium tomato, thinly sliced

Cooking Directions

  1. Wash and thinly slice the zucchini, then sprinkle lightly with salt. Let it sit for 10 minutes to release water, then pat dry with a towel to prevent sogginess in the bake.

  2. In a mixing bowl, beat the eggs with garlic powder, salt, and pepper. Stir in the chopped bell pepper and parsley for added flavor and freshness.

     

  3. Gradually whisk in the flour until you achieve a smooth mixture. This batter will help hold the layers together while giving the bake a tender texture.
  4. Heat olive oil in a skillet and lightly fry the zucchini slices for about 2 minutes per side until just softened. Remove from the pan and set aside.

  5. Line a baking dish with parchment paper. Spread half of the egg-flour mixture evenly on the bottom as the base.

  6. Arrange a layer of zucchini slices over the mixture, followed by half of the shredded mozzarella cheese.

  7. Pour the remaining egg mixture over the zucchini and sprinkle with the rest of the mozzarella.
  8. Arrange the thinly sliced tomato on top for a colorful finish.
  9. Place the dish in a preheated oven at 180°C (350°F) and bake for 30–35 minutes until golden brown and the cheese has melted beautifully.
  10. Ezoic
    Remove from the oven, garnish with fresh parsley, and allow it to cool slightly before slicing and serving.