Cheesy Zucchini, Carrot & Potato Bake (Anti-Inflammatory Comfort Casserole)
This Cheesy Zucchini, Carrot & Potato Bake is a wholesome, anti-inflammatory vegetable casserole packed with fiber, antioxidants, and gut-friendly ingredients. It’s a perfect healthy comfort food recipe that combines tender grated zucchini, sweet carrots, and hearty potatoes with melted cheese for a creamy, golden finish.
Ideal for clean eating meal prep, vegetarian dinner ideas, or a nutritious family side dish.
🥕 Ingredients (Serves 6)
Vegetables
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2 medium zucchini, grated and moisture squeezed out
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2 medium carrots, grated
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2 medium potatoes, peeled and grated
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1 small onion, finely chopped
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2 cloves garlic, minced
Binding & Flavor
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2 large eggs
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1 cup shredded cheddar or mozzarella cheese
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½ cup grated Parmesan (optional but recommended)
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½ cup Greek yogurt (anti-inflammatory & protein boost)
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2 tbsp extra virgin olive oil
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1 tsp turmeric powder
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½ tsp black pepper
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1 tsp dried oregano or thyme
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Salt to taste
Optional Anti-Inflammatory Boosters
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½ tsp grated fresh ginger
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1 tbsp chopped fresh parsley or cilantro
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Pinch of red pepper flakes
👩🍳 Instructions
1️⃣ Prep the Vegetables
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Preheat oven to 375°F (190°C).
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Grate zucchini, carrot, and potato.
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Place zucchini in a clean towel and squeeze out excess moisture (important to prevent sogginess).
2️⃣ Mix
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In a large bowl, combine all vegetables, garlic, onion, and herbs.
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Stir in eggs, Greek yogurt, olive oil, cheese, and spices.
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Mix until evenly combined.
3️⃣ Bake
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Grease a baking dish with olive oil.
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Spread mixture evenly.
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Bake for 40–50 minutes until golden brown and set in the center.
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Let rest for 10 minutes before slicing.
🍽️ Serving Suggestions
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Serve as a healthy vegetarian main course with a side salad.
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Pair with grilled chicken or baked salmon for a high-protein dinner.
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Top with fresh avocado slices or a dollop of Greek yogurt.
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Great for meal prep lunches — reheats beautifully.
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Serve with quinoa or brown rice for extra fiber.
🔄 Delicious Variations
🥦 Low-Carb Version
Replace potatoes with cauliflower rice for a keto-friendly casserole.
🧄 Dairy-Free Option
Use dairy-free shredded cheese and coconut yogurt.
🥩 High-Protein Add-In
Add shredded chicken or cooked ground turkey.
🌱 Vegan Version
Replace eggs with flax eggs and use plant-based cheese.
🌶 Mediterranean Twist
Add feta cheese, olives, and sun-dried tomatoes.
🌿 Why This Recipe is Anti-Inflammatory
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Zucchini – Rich in antioxidants and vitamin C
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Carrots – Beta-carotene reduces oxidative stress
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Turmeric – Contains curcumin, known for inflammation support
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Olive Oil – Heart-healthy monounsaturated fats
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Garlic & Ginger – Natural immune support
This makes it a great option for those following a Mediterranean diet plan or an anti-inflammatory meal plan.
📊 Nutrition (Per Serving – Approximate)
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Calories: 230–280
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Protein: 10–14g
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Carbohydrates: 22g
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Fiber: 4g
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Fat: 14g
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Vitamin A: 70% DV
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Vitamin C: 40% DV
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Calcium: 20% DV
(Values vary based on cheese used.)
❓ Related Questions
Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze it?
Yes. Freeze in portions for up to 2 months.
How do I keep it from being watery?
Squeeze zucchini thoroughly and avoid overmixing.
📝 Final Thoughts
This Cheesy Zucchini, Carrot & Potato Bake is the perfect blend of indulgent comfort and clean eating nutrition. Whether you’re looking for a healthy casserole recipe, a budget-friendly vegetarian dinner, or an anti-inflammatory meal prep idea, this dish checks every box.
