Potato and zucchini baked casserole without eggs and without béchamel, gratinated with speck and cheese — a decadent recipe that belongs to our collection of easy and quick zucchini recipes and to our potato recipes that are easy, economical and quick for family portions, like the vegetarian version Potatoes and Zucchini au gratin. As the days get cooler, the urge to turn the oven back on returns and, between one recipe and another, we start preparing dishes that are a comfort for the eyes and the palate.
That’s the case with this potato and zucchini pie, rich in speck and melting cheese, a main course excellent served hot, but also delicious at room temperature — a simple and tasty timbale, perfect for any occasion!
Ready to run to the kitchen with me? You’ll see, you’ll love this potato and zucchini casserole. As always, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Potato and zucchini casserole gratinated with ham and cheese: ingredients…
- 3 potatoes (medium)
- 1 zucchini (large)
- 7 oz stringy cheese (mozzarella-style)
- 4 oz speck (sliced)
- 3 oz Grana Padano or Parmesan (grated)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste breadcrumbs
- 1 cup milk
Tools
- Oven
- Mandoline
- Baking dish
Preparation of the zucchini and potato casserole
To make this recipe you need to obtain very thin slices, so it’s essential to use a mandoline.
Peel and slice the potatoes, remove the bottom end of the zucchini and slice it as well.
Grease a baking dish with a drizzle of olive oil, sprinkle with breadcrumbs and make a first layer of potatoes. Sprinkle breadcrumbs, grated cheese and pepper, then add speck and sliced cheese.
Cover with a layer of zucchini and repeat with a layer of potatoes.
Continue with grated cheese, breadcrumbs, pepper, speck and more sliced cheese.
Top with a final layer of zucchini and pour in one cup of milk — this will help the cooking.
Drizzle a little more olive oil, sprinkle with grated cheese and breadcrumbs and bake in a conventional oven at 356°F for 45–50 minutes.
Remove from the oven when a skewer inserted into the center of the casserole comes out and the layers are tender.
Let rest for at least 20 minutes before serving, but this dish is also very good at room temperature after a few hours. Store any leftovers in the fridge in an airtight container and consume within 24 hours after reheating well in a pan, oven, microwave or air fryer.
“This recipe contains some affiliate links, which earn a small commission without changing the price for you. They are simply purchase suggestions, with no obligation.”
