Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella

Potatoes, zucchini and tomatoes share one baking dish in this vegetable casserole. I let them cook first, then add the mozzarella. The vegetables stay juicy and the cheese gets a few golden patches on top.

Vegetable casserole with potatoes, zucchini and tomatoes

The vegetable slices are layered over sautéed shallots and garlic. Olive oil, seasonings and optional fresh herbs add flavour. This casserole needs no cream sauce. Light mozzarella is added near the end and baked uncovered until lightly golden.

How to get tender potatoes in the casserole

Slice the raw potatoes evenly, about 5 mm thick. Thicker slices take longer to cook than zucchini and tomatoes. Bake the vegetables covered first, then test the potatoes with a knife near the end. Continue cooking if needed and cover the cheese to prevent over-browning.

Easy recipe

Potato, Zucchini and Tomato Casserole with Mozzarella

★★★★★★★★★★3.3 out of 5 · 4 ratings

Layer potatoes, zucchini and tomatoes, then bake with mozzarella until golden. An easy vegetable casserole with clear baking times and no cream sauce.

Prep time

20 min

Cook time

1 hr 10 min

Yield

4 servings

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Ingredients

− 4 +

• 200 gpotatoes, firm, weighed before peeling
• 300 gzucchini
• 200 gtomatoes
• 250 gmozzarella, light, drained weight
• 2shallots
• 2 clovegarlic
• 1 tspbrown sugar
• salt, pepper, nutmeg
• 2 tbspolive oil

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Instructions

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1. Preheat the oven to 180°C conventional heat. Peel the potatoes. Cut the potatoes, zucchini and tomatoes into even slices about 5 mm thick.
2. Finely dice both shallots. Sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and allow to caramelise lightly. Finely chop or press both garlic cloves and briefly sauté with the shallots.
3. Spread the shallots and garlic over the bottom of a baking dish. Arrange alternating zucchini, potato and tomato slices on top in slightly overlapping rows until all the vegetables are used.
4. Season with salt, pepper and nutmeg. Drizzle with the remaining tbsp olive oil. Add fresh herbs such as basil or thyme if desired.
5. Cover the dish and bake for about 50 minutes. Drain the mozzarella and cut into slices.
6. Add mozzarella and finish bakingRemove the cover, arrange the mozzarella over the vegetables and bake uncovered for about 20 more minutes, until melted and lightly golden. Test the potato slices with a knife; they should be tender. If needed, cover and continue cooking. Timing depends on slice thickness and the baking dish.

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3.3 out of 5 · 4 ratings

Nutrition per serving

Calories

240 kcal

Protein

15.2 g

Carbohydrates

18.1 g

Sugar

7.1 g

Fat

12.7 g

Saturated fat

4.5 g

Fibre

3 g

Salt

0.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

When should I add the mozzarella?

Add the mozzarella after about 50 minutes of baking. Bake uncovered for approximately 20 more minutes. Drain the cheese well and distribute it evenly so it melts and browns lightly while the vegetables finish cooking.