This layered Potato & Zucchini Bake with Bacon, Eggs, Sour Cream, and Mozzarella is a show-stopping casserole that combines tender potatoes and zucchini in a savory custard, enriched by smoky bacon, tangy sour cream, and melty cheese. Finished with cherry tomatoes and green onions, it’s both hearty and fresh—a perfect dish for brunch, dinner parties, or family gatherings. With simple pantry staples and easy techniques, you’ll create a homey yet impressive bake that surprises everyone with its depth of flavor and gorgeous presentation.
Cooking Time
• Preparation & soaking: 35 minutes (30-minute soak + chopping)
• Initial bake (potatoes & zucchini): 35–40 minutes
• Custard prep & assembly: 15 minutes
• Second bake (eggs & sour cream layer): 15–20 minutes
• Cheese topping & final bake: 10–15 minutes
• Total active time: ~75 minutes
• Total elapsed time: ~1 hour 55 minutes
Ingredients
• 2 medium zucchini, sliced into 5 mm rounds
• 5–6 medium potatoes (approx. 800 g), peeled and cubed
• Salt, to taste, plus 1 tsp for soaking water
• Freshly ground black pepper, to taste
• 1 tsp paprika
• 1 tsp dried garlic powder
• 50 g (1.76 oz) bacon, diced
• 4 large eggs
• 100 g (3.5 oz) sour cream
• 6–7 cherry tomatoes, halved
• 2 green onions (scallions), thinly sliced
• 50 g (1.76 oz) mozzarella cheese, shredded
• Oil or butter, for greasing the dish
Step-by-Step Cooking Directions
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Soak the Root Vegetables: In a large bowl, cover cubed potatoes and sliced zucchini with cold water. Season the water with 1 tsp salt. Let soak 30 minutes to remove excess starch and improve texture.
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Preheat & Drain: Preheat your oven to 180 °C (356 °F). Drain the soaking water and pat the potatoes and zucchini dry.
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Season & Layer Vegetables: In a mixing bowl, toss the potatoes with salt, pepper, paprika, and garlic powder. Grease a 20×20 cm baking dish with oil. Spread seasoned potatoes evenly. Top with a layer of zucchini slices. Scatter diced bacon over the top.
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First Bake: Bake uncovered for 35–40 minutes, until potatoes are tender and zucchini begins to brown. Remove from oven.
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Prepare the Custard: In a bowl, whisk together 4 eggs, sour cream, a pinch of salt, and pepper.
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Assemble the Next Layer: Pour the egg–sour cream mixture evenly over the partially baked vegetables. Press down gently to ensure the custard seeps through. Nestle halved cherry tomatoes on top.
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Second Bake: Return to the oven and bake 15–20 minutes, until the custard is set around the edges but still slightly wobbly in the center.
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Add Cheese & Final Bake: Remove the dish and sprinkle shredded mozzarella evenly over the surface. Bake an additional 10–15 minutes, until cheese is melted and golden-brown.
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Garnish & Serve: Let rest 5 minutes, then scatter sliced green onions over the top. Slice into squares and serve warm.
Nutritional Information (per serving; serves 6)
• Calories: 380 kcal
• Protein: 14 g
• Carbohydrates: 35 g
• Dietary Fiber: 4 g
• Sugars: 4 g
• Total Fat: 20 g
• Saturated Fat: 9 g
• Sodium: 520 mg
The Origins and Popularity of the Recipe
Layered vegetable bakes trace back to European gratins, where potatoes are enriched with cream and cheese under a golden crust. The addition of zucchini reflects Mediterranean influences, particularly Italian parmigiana dishes. Incorporating eggs and sour cream gives a quiche-like custard effect, while bacon adds a smoky, American comfort-food twist. This hybrid casserole has gained popularity on home-cooking blogs and social media for its versatility, make-ahead ease, and family-friendly flavors.
Reasons Why You’ll Love the Recipe
• Flavor Harmony: Smoky bacon, spiced vegetables, tangy sour cream, and melted mozzarella create a balanced profile.
• Textural Contrast: Soft potatoes, tender zucchini, and crisp-topped cheese.
• One-Dish Meal: Delivers protein, starch, and vegetables in a single casserole.
• Adaptable: Swap in seasonal vegetables or different cheese varieties.
• Make-Ahead Friendly: Layers can be assembled hours ahead; bake when ready.
Health Benefits
Potatoes provide potassium and vitamin C, while zucchini contributes fiber and antioxidants like lutein. Eggs supply protein and choline, and sour cream adds calcium. Bacon, used sparingly, gives flavor without overwhelming fat. Tomato garnishes add vitamins A and C, and green onions deliver phytochemicals supporting immunity. By balancing portions and including vegetables, this bake fits into a nutritious diet.
Serving Suggestions
• Green Salad: Arugula with lemon vinaigrette brightens the richness.
• Roasted Vegetables: Seasonal roast carrots or Brussels sprouts add variety.
• Pickles: A side of pickled cucumbers cuts through creaminess.
• Bread: Crusty baguette or garlic toast for dipping in every custardy pocket.
Common Mistakes to Avoid
• Soggy Bake: Pat vegetables thoroughly after soaking to prevent excess moisture.
• Under-seasoning: Season each layer—potatoes, custard, and final cheese—for depth.
• Overbaking Custard: Remove when slightly jiggly at the center; it will set as it rests.
• Uneven Cheese Melt: Distribute cheese evenly and rotate dish if your oven has hot spots.
Pairing Recommendations
• Wines: A crisp Chardonnay or light Sauvignon Blanc complements the creamy sauce.
• Beers: A pilsner or wheat beer refreshes the palate.
• Non-Alcoholic: Sparkling water with a twist of lemon keeps flavors lively.
Cooking Tips
• Uniform Cuts: Slice potatoes and zucchini evenly for consistent baking.
• Spice Variations: Add chili flakes or smoked paprika for extra warmth.
• Breadcrumb Crust: For more crunch, sprinkle 2 Tbsp breadcrumbs before the final bake.
• Cheese Swaps: Try Gruyère, Fontina, or a goat-cheese crumble for different notes.
Similar Recipes to Try
• Classic Potato Gratin
• Zucchini & Tomato Tian
• Spinach & Bacon Strata
• Vegetable Frittata Bake
• Eggplant & Potato Moussaka
Variations to Try
• Herb Infusion: Mix fresh thyme or rosemary into the custard.
• Meaty Twist: Stir in cooked sausage crumbles or diced ham.
• Veggie-Heavy: Add bell peppers, mushrooms, or leeks between layers.
• Spicy Kick: Incorporate chopped jalapeños or a dash of hot sauce.
• Vegan Version: Use silken tofu whipped with nutritional yeast and plant-based milk instead of eggs and sour cream, and vegan cheese.
Ingredient Spotlight
Sour Cream: Its tangy richness balances the starch of potatoes and the saltiness of bacon, while its high fat content helps create a silky custard that holds together without the need for excess eggs.
Conclusion
The Baked Spinach & Parmesan Potato Pie offers a comforting, yet elegant twist on vegetable gratins and quiches. With layers of seasoned potatoes, tender zucchini, smoky bacon, and a creamy egg-sour cream custard crowned by mozzarella and vibrant tomatoes, each bite is a symphony of flavor and texture. Perfectly suited for any occasion—from casual family dinners to festive brunches—this versatile casserole is sure to become a beloved staple in your kitchen.
FAQ
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Can I prepare this ahead of time?
Yes—assemble through step 4, cover, refrigerate up to 12 hours, then bake as directed. -
Can I use frozen zucchini?
Thaw and pat very dry; bake at the same temperature but expect a slightly wetter texture. -
Is this gluten-free?
Yes—no wheat ingredients included. Ensure bacon and spices contain no hidden gluten. -
What if I don’t have sour cream?
Substitute Greek yogurt or crème fraîche for similar tang and creaminess. -
Can I double the recipe?
Use a larger dish and increase baking times by 5–10 minutes per layer. -
How do I prevent the top from burning?
Tent loosely with foil if cheese browns too quickly during the final bake. -
What potatoes are best?
Yukon Golds yield a creamy mash; Russets give a lighter, fluffier texture. -
Can I freeze leftovers?
Freeze individual portions after baking; thaw overnight and reheat in a 180 °C oven for 10 minutes. -
How do I make it lower fat?
Reduce bacon to 25 g, use light sour cream, and limit mozzarella to 25 g. -
What herbs work well?
Fresh parsley, chives, or tarragon can be sprinkled on top for extra brightness.