Two days ago, we were facing a real dilemma: three zucchini squash were on their last leg in the fridge, and we had a decision to make.
The zucchini were still firm and weren’t anywhere near the “what is that?” stage, but they had definitely seen better days. I knew rosemary lemon chicken was on the menu; I knew we had potatoes, cheese, and cream, and I knew there was enough love and determination to make this potato zucchini bake happen. So given the circumstances, it was on like Chaka Khan.
And, when I think about it, I should have been making this potato zucchini bake years ago! After tasting it, Bear determined this Incidental Potato Zucchini Bake will be our “go to potluck item” if we are ever invited to anyone’s home for dinner… hint, hint.
Time: 1hr 30mins
– 1 Tablespoon Butter
– 2 Medium/Large Russet Potatoes
– 3 Medium Green Zucchini Squash
– 1/2 Medium Yellow Onion
– 8oz Block Cheddar Cheese
– 1/2 Cup Heavy Cream or Half and Half
– 1 Large Beaten Egg
– 1/2 Teaspoon Garlic Powder
– 1 Teaspoon Smoked Paprika
– Salt/Pepper to Taste
– 1/2 Cup Crushed Zabar’s Original CheeseStix
– Optional 1/4 Cup Crumbled Cooked Bacon
1. Preheat oven to 350 degrees.
2. Lightly butter a 13×9 glass/ceramic baking dish.
3. Use a food processor and shredding disc attachment to shred potatoes, zucchini, yellow onion, and cheddar cheese, safely fitting rectangular pieces into the food chute with a food pusher. If you do not have a food processor, use good old-fashioned elbow grease and a handheld shredder. Take out all your aggressions on the potato, but take it easy on the onion.
4. Place all the shredded items in a large bowl and add the cream, egg, garlic powder, smoked paprika, salt, pepper, and optional bacon (next time, I’m totally adding bacon).
5. Stir gently to incorporate everything, then transfer the mixture into the buttered baking dish.
6. Cover tightly with foil and bake at 350 degrees for 45-55 minutes, depending on your oven.
7. Once you can smell the delicious aroma from the oven, remove the foil and sprinkle crushed Zabar’s Original CheeseStix over the top of the semi-firm bake, then place back into the oven uncovered.
8. Bake for an additional 10-15 minutes until the crushed topping begins to brown.
Once out of the oven, allow it to sit for a few minutes so that the bake sets up and you’re not scooping molten lava onto your plate as a side dish. It would be tasty lava but dangerous to eat and not pretty.
Now, the absolutely genius thing about this bake is that the next day, you can use the bake to make hashbrown potato zucchini patties for breakfast! You just take the refrigerated bake, shape into patties, dust with flour and sautée in butter or bacon fat (if you’re at my house).
The variations on this thing are endless, too. Let me know how you rock it out at your place.
It’s the best “just happened to happen” bake I never intended to make!
2 thoughts on “Incidental Potato Zucchini Bake”
Thank you!! It was so good, and the next day hashbrown patties were even better! I ended up using the very last bits in an empanada filling with ground beef. Three recipes in one! And, I love your Macaron recipe – they look amazing!
Mmm that looks delicious.
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