If you have an abundance of zucchini on hand, try this potato zucchini cake recipe which is full of cheesy goodness. Served in wedges, this dish can be served as part of a main meal with a salad on the side. It includes everything you need for a complete meal including your protein, vegetables, and starch.
To make this potato zucchini cake recipe, you create a potato-zucchini mixture with shredded potatoes and zucchini, eggs, salt, rosemary, pepper, oil, and flour. Then, the mixture gets layered in a round baking dish with slices of cheese and ham before being baked. Served warm, the center is full of oozing cheese that is so delicious!
What is Potato Zucchini Cake?
This potato zucchini cake is basically a casserole comprising a mixture of zucchini and potato. The zucchini and potato are shredded so that they have a fine texture, and then they are bound together with seasonings, eggs, and flour which helps it set up into something that is cake-like and sliceable. Since this dish contains ham and cheese in addition to zucchini and potato, it can be served on its own. However, it is also great served with other dishes such as a tossed green salad, a caprese salad, or steamed vegetables.
Pro Tips
- Thoroughly squeeze out the excess moisture from the zucchini and potato so that the mixture isn’t too wet.
- Grease the baking dish with olive oil to prevent the cake from sticking.
- Feel free to use whatever sliced cheese you like the best, as long as it melts well. This cake is particularly good with mozzarella, Swiss, or provolone.
- If you don’t have zucchini on hand, you could use yellow summer squash instead.
- You will know the cake is baked properly when it has set into a cake-like form and is golden on top.
Frequently Asked Questions
Can I Make Potato Zucchini Cake Vegetarian?
Absolutely! If you would like this potato zucchini cake to be suitable for a vegetarian main dish, you could omit the ham and only use cheese. It will still be completely delicious.
What Type of Cheese Should Be Used in Zucchini Cake?
You could really use any type of sliced cheese that you enjoy as long as it is meltable. Cheeses like Swiss or provolone pair very well with ham but you may also enjoy mozzarella or cheddar.
Can I Make Potato Zucchini Cake Gluten-Free?
Absolutely! To do so, you can replace the all-purpose flour with a gluten-free flour that binds well such as cornstarch.
How to Store Potato Zucchini Cake
Leftovers of this savory cake recipe can be covered and placed in the fridge until you are ready to serve it again. It should keep well for up to 4 to 5 days.
Ingredients
How to Make Cheesy Potato Zucchini Cake
Grate the potatoes and zucchini and stir them together in a bowl. Squeeze out the excess moisture.
Grate the potatoes and zucchini and stir them together in a bowl. Squeeze out the excess moisture.
Stir in the eggs, salt, pepper, rosemary, oil, and flour until combined. Grease a pie plate with olive oil.
Stir in the eggs, salt, pepper, rosemary, oil, and flour until combined. Grease a pie plate with olive oil.
Press half of the zucchini mixture into the pie plate. Top it with the slices of ham and cheese.
Press half of the zucchini mixture into the pie plate. Top it with the slices of ham and cheese.
Cover the ham and cheese with the remaining zucchini mixture. Drizzle it with olive oil and bake it in a 360 F (180 C) oven for 30 minutes.
Cover the ham and cheese with the remaining zucchini mixture. Drizzle it with olive oil and bake it in a 360 F (180 C) oven for 30 minutes.
Cut into wedges and serve!
Cut into wedges and serve!
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