That sounds so good—fresh, simple, and budget-friendly!
Here’s a clear, easy-to-follow version of your Zucchini & Potato Savory Pancakes (or casserole-style bake),
highlighting how delicious this veggie combo can be:
Zucchini & Potato Bake (Better Than Meat!)
A quick, affordable, and shockingly delicious dish that turns humble ingredients into something super satisfying.
Perfect for breakfast, lunch, or a light dinner!
Ingredients:
1 zucchini, grated
1 potato, grated
3 eggs
Salt, to taste
1½ cups (300 ml) milk
1 cup (120 g) flour
1 tsp (5 g) baking powder
30 ml oil
1 bunch green onions, finely chopped
A pinch of parsley, finely chopped
A pinch of dill, finely chopped
Instructions:
Grate zucchini and potato.
If they’re watery, squeeze out excess moisture using a clean towel or cheesecloth.
In a large bowl, whisk the eggs, then add milk, oil, and salt.
Stir in the flour and baking powder until smooth.
Fold in the grated zucchini and potato, chopped green onions, parsley, and dill.
Pour the mixture into a greased oven-safe dish or skillet.
Bake at 375°F (190°C) for about 30–35 minutes, or until golden on top and set in the middle.
Optional: You can also cook spoonfuls of the batter in a skillet for savory pancakes or fritters!
Serving Tip: Serve warm with sour cream, yogurt, or a squeeze of lemon.
How to Store:
Refrigerator:
Let the dish cool completely, then store in an airtight container or wrap the baking dish with plastic wrap.
It will keep in the fridge for up to 4 days.
Freezer:
This dish freezes well! Cut into portions, wrap individually in plastic wrap or foil, and store in a freezer-safe bag or container.
Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating:
Oven/Toaster Oven: Reheat at 350°F (175°C) for 10–15 minutes until warmed through.
Skillet: Reheat slices in a nonstick pan over medium-low heat for a few minutes on each side.
Microwave: Heat individual portions for 1–2 minutes, though the texture may be a bit softer.
Variations and Tips:
Variations:
Cheesy Boost: Add ½ cup grated cheese (like mozzarella, cheddar, or feta) to the batter for extra flavor.
Spice It Up: Mix in chili flakes, paprika, or a pinch of cumin for a little kick.
Add Protein: Toss in cooked, crumbled sausage or diced ham for a heartier version.
Go Gluten-Free: Swap the regular flour with your favorite gluten-free blend or chickpea flour.
Mini Bakes or Muffins: Pour the batter into a greased muffin tin and bake for 20–25 minutes for portable, snack-sized bites.
Tips:
Squeeze excess moisture from the grated zucchini and potato—this keeps the texture from getting soggy.
Let it rest a few minutes after baking so it sets nicely and slices clean.
Serve with a dip: Sour cream, plain Greek yogurt, or garlicky tzatziki all pair perfectly.
Nutritional Information (per serving):
Calories: ~220
Protein: 8g
Carbohydrates: 25g
Fat: 10g
Saturated Fat: 2g
Fiber: 2g
Sugar: 4g
Sodium: ~180mg
Cholesterol: 125mg
Note: This is an estimate and can vary depending on exact ingredient brands and measurements used.
For more accuracy, plug your ingredients into a nutrition calculator.