Description
Baked potato-zucchini casserole with gooey mozzarella and savory salami. A cozy, cheesy, family-friendly comfort dish you’ll love.
Ingredients
3 medium potatoes, peeled and thinly sliced
2 medium zucchinis, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup salami, sliced or cubed
1/4 cup grated Parmesan cheese
3 eggs
3/4 cup milk or cream
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Salt, to taste
1 tablespoon olive oil or melted butter (for greasing + optional drizzle)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter.
Slice vegetables thinly using a mandoline or sharp knife.
Prepare egg mixture by whisking together eggs, milk/cream, garlic, oregano, salt, and pepper.
Layer the casserole:
Start with a layer of potatoes, followed by zucchini, salami, mozzarella, and a spoonful of egg mixture.
Repeat layers until ingredients are used up. Finish with cheese on top and sprinkle with Parmesan.
Bake covered with foil for 30 minutes.
Uncover and bake for another 15–20 minutes until golden and bubbly.
Let rest 10 minutes before slicing and serving.
Notes
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Uniform slices ensure even cooking—use a mandoline for best results.
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Let it rest before slicing so the layers hold together better.
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Make it vegetarian by skipping the salami or swapping in mushrooms or sun-dried tomatoes.
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Add crunch with a breadcrumb-Parmesan topping before the final bake.
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Prep ahead and refrigerate unbaked casserole up to 24 hours in advance.
- Prep Time: 20minutes
- Cook Time: 45–50 minutes