Cheesy Zucchini & Sweet Potato Bake

Cheesy Zucchini & Sweet Potato Bake

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Servings: 6

Ingredients 

• 2 medium zucchini, thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1 small yellow onion, finely chopped
• 3 large eggs
• ½ cup milk
• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley or basil, chopped

Instructions 

1. Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar-sized casserole dish.
2. Peel the sweet potatoes and cut them into very thin, even rounds. Slice the zucchini into rounds of approximately the same size.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
4. Arrange alternating layers of sweet potato and zucchini in the prepared baking dish. Scatter the sautéed onion and garlic between the vegetable layers.
5. In a medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, oregano, and thyme.
6. Stir 1 cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan into the egg mixture.
7. Pour the cheesy egg mixture evenly over the zucchini and sweet potatoes, allowing it to settle between the layers.
8. Cover the baking dish loosely with foil and bake for 25 minutes, or until the sweet potatoes begin to soften.
9. Remove the foil and sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top.
10. Return the dish to the oven and bake uncovered for another 15–20 minutes, until the vegetables are tender and the cheese is melted, bubbling, and beautifully golden.
11. For an extra browned top like the bake pictured, broil for 1–2 minutes at the end, watching carefully.
12. Remove from the oven and allow the casserole to rest for 10 minutes. This helps it firm up so it can be cut into neat squares.
13. Sprinkle with fresh parsley or basil, cut into individual portions, and serve warm.

Tips

Slice the sweet potatoes quite thin because they require more cooking time than zucchini. A mandoline slicer works especially well for creating even slices.

Pat the zucchini with paper towels before assembling the casserole. Removing excess moisture helps prevent a watery bake.

For an extra-rich version, replace the milk with half-and-half. You can also add a little extra Parmesan to the top for a crispier, more savory cheese crust.

Allowing the casserole to rest after baking is important if you want firm squares that hold together when served.

Storage 

Store leftover Cheesy Zucchini & Sweet Potato Bake in an airtight container in the refrigerator for 3–4 days.

Reheat individual portions in the microwave, air fryer, or a 350°F (175°C) oven until warmed through.