Cheesy Potato and Veggie Casserole (55 Minutes)

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Craving a hearty and nutritious meal that’s packed with flavors? Dive into this cheesy and delicious casserole that combines the comforting textures of potatoes with the freshness of zucchini and greens. Prepared in an oven-safe pan or skillet, this casserole sets up beautifully and, once baked, can be sliced just like a pie, making it a visually appealing centerpiece for any dinner table.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6–8 servings 1x

Ingredients

Units Scale
  • 2 large potatoes, thinly sliced
  • 2 medium zucchinis, thinly sliced
  • 2 cups mixed greens (kale, spinach, chard), roughly chopped
  • 1 cup cauliflower florets
  • 2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 1 cup heavy cream or milk
  • 3 large eggs
  • 1 garlic clove, minced
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or butter
  • 1/4 cup grated Parmesan cheese
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
  2. Sauté Vegetables (8-10 minutes): In your oven-safe skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant. Toss in sliced potatoes, zucchini, and cauliflower, seasoning with salt and pepper. Cook until they start to soften. Add in the mixed greens, cooking until they wilt down.
  3. Prepare Egg Mixture (3-4 minutes): In a separate bowl, whisk together the heavy cream or milk, eggs, half of the shredded cheese, salt, and black pepper.
  4. Layer the Casserole (5-6 minutes): Ensure that the sautéed vegetables are spread evenly at the bottom of the skillet. Pour the egg mixture over the vegetables, ensuring it spreads throughout.
  5. Bake (25-30 minutes): Top with the remaining shredded cheese and sprinkle with Parmesan. Transfer the skillet to the preheated oven and bake until the casserole is set and the top is golden brown.
  6. Cool and Serve (10 minutes): Remove from oven and let it cool for about 10 minutes. Slice like a pie, garnish with fresh herbs if desired, and serve warm.

Notes

Using a mandolin slicer can make getting uniformly thin slices of zucchini and potato much easier. This casserole pairs beautifully with a fresh salad or a piece of crusty bread. If you’re looking for a little extra flavor, consider adding a dash of nutmeg or smoked paprika to the egg mixture. For a burst of freshness, squeeze a bit of lemon over the top before serving. And, for those who enjoy a little heat, a drizzle of chili oil or your favorite hot sauce complements this dish wonderfully.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 3g
  • Sodium: 340mg
  • Fat: 21g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 120mg

Pair this with...

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

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