Home » Potato, Zucchini and Cauliflower Casserole

Potato, Zucchini and Cauliflower Casserole

Running on a busy schedule and eating healthy can be challenging. Cooking in general can take up a lot of time and sometimes you just don’t have it. Luckily, there are few healthy, delicious things you can prepare in less than an hour. One of them is veggie casserole that is an absolute favorite in the family. You don’t need previous experience in the kitchen and it is super easy to make. All you need is one square dish for baking, egg beater or a fork, medium size bowl and one sharp knife.


  • 2 large potatoes
  • 2 zucchinis
  • Bag of frozen cauliflower
  • 2 eggs
  • 1 cup of milk
  • 8 oz sour cream
  • Bread crumbs
  • Salt or seasoning


Start placing first layer of potatoes on the bottom, just to cover the dish. Season it, and start layering zucchini the same way. Spread bread crumbs on the top of zucchini. Place cauliflower, and repeat layers if any veggies left.Cut potatoes and zucchini to thin circles. Cook cauliflower until is soft. Choose a square dish where you will bake casserole and make the bottom lightly oiled. Preheat oven to 400 F.

Mix 2 eggs with sour cream and milk in a bowl, add a little bit of salt. You can’t really go wrong with salt, since potato absorbs all the juices and flavoring while baking. So if you dropped a spoon of seasoning, don’t get a mini heart attack but rest in peace, it will be just fine.

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Use this mix to spread over and finish it off with bread crumbs. Bake for 45 minutes or until potatoes are soft and golden.

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This post was provided by Alexandra Schaefer - http://allcoffeetalk.com/.