Own Version • Easy

Zucchini & Egg Potato Bake

This comforting baked zucchini and potato dish is a celebration of simple ingredients layered with bold flavour. Grated vegetables are gently folded into eggs, creamy feta, and melting mozzarella, then infused with fresh herbs, aromatic curry spice, crushed coriander seeds, and nutty sesame for added depth and texture. Baked until golden and softly set, it’s rich yet balanced, savoury with a subtle warmth, and perfect served fresh from the oven or enjoyed cold the next day. Ideal for brunch, a light dinner, or effortless meal prep, this bake is wholesome, satisfying, and full of character.

★ ★ ★ ★ ★

5.0 out of 3 ratings

Prep

15 mins

Cook

45 mins

Serves

Total

60 mins

Instructions

1. Preheat the oven: Preheat to 180°C (350°F). Grease a baking dish.

2. Prepare the vegetables

• Squeeze excess moisture from the grated zucchini.

• Lightly steam the grated potatoes for 5–7 minutes, then cool.

3. Mix the filling : In a large bowl, combine grated zucchini, grated potatoes, feta, half the mozzarella, chives, fresh coriander, mastard seeds, and half the sesame seeds.

4. Whisk the eggs: In a separate bowl, whisk the eggs with cream (or milk), curry powder, paprika, salt, and black pepper. This is optitional as you can mix all the ingredients in one bowl.

5. Combine: Pour the egg mixture over the vegetables and gently mix.

6. Assemble & top: Transfer to the baking dish. Sprinkle the remaining mozzarella evenly on top, followed by the remaining sesame seeds.

7. Bake: Bake uncovered for 40–45 minutes, until set in the centre and golden on top.

Serving Suggestion:

• Let rest for 5–10 minutes before slicing.

• Serve with labneh, yoghurt, or chilli sauce.

Tips:

• Lightly toast the mustard seeds before crushing for deeper flavour

• Add a drizzle of olive oil on top before baking for extra crispness

Visual Guide

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