Crispy Italian Zucchini & Potato Bake with Creamy Herb Sauce
A rustic Northern Italian-inspired recipe made with grated vegetables, melted mozzarella, and a creamy tangy sauce. Simple, hearty, and incredibly delicious!
Ingredients
For the Vegetable Bake:
1 zucchini, grated
2 potatoes, grated
1 carrot, grated
1 onion, finely chopped
1 tomato, sliced
2 eggs
3 tablespoons oatmeal
1 cup mozzarella cheese, shredded
Fresh fennel, chopped
Salt, black pepper, and paprika to taste
Olive oil for cooking
For the Creamy Sauce:
3 tablespoons sour cream
1 tablespoon mayonnaise
1 gherkin pickle, finely chopped
Fresh fennel, chopped
Instructions
Prepare the Vegetables
Grate the zucchini, potatoes, and carrot. Squeeze out any excess liquid using a clean kitchen towel or paper towels.
Mix the Batter
In a large bowl, combine the grated vegetables with the chopped onion, eggs, oatmeal, mozzarella cheese, fennel, salt, pepper, and paprika. Mix until everything is well combined.
Cook the Bake
Heat a little olive oil in a large skillet or oven-safe pan over medium heat. Spread the mixture evenly into the pan like a thick fritter or casserole layer.
Add the Tomato Layer
Arrange the tomato slices on top and sprinkle with a little extra paprika or cheese if desired.
Bake Until Golden
Bake in a preheated oven at 190°C (375°F) for 30–35 minutes, or until golden brown and fully cooked inside.
Prepare the Sauce
In a small bowl, mix together the sour cream, mayonnaise, chopped gherkin, and fresh fennel until smooth and creamy.
Serve & Enjoy
Slice the zucchini and potato bake while warm and serve with the creamy herb sauce on the side.
Serving Suggestions
Perfect for lunch, dinner, or even brunch. Serve with a fresh salad or warm crusty bread for a complete comforting meal!
