Prep Time: 15 minutes
Bake Time: 45–50 minutes
Rest Time: 5–10 minutes
Total Time: About 1 hour
Servings: 6

🛒 INGREDIENTS

  • 3–4 medium potatoes, thinly sliced
  • 1 large zucchini, thinly sliced
  • 2 large eggs
  • 1 cup milk or half-and-half
  • 1½ cups shredded cheese, divided
    • Mozzarella
    • Feta, optional
  • 2 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 tbsp extra-virgin olive oil
  • ¼ cup fresh parsley, chopped
  • ¼ cup Kalamata olives, sliced
  • ½ cup cherry tomatoes, halved
  • Optional: 1 cup fresh spinach

👩‍🍳 DIRECTIONS

1. PREPARE
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

2. PREPARE THE VEGETABLES
Slice the potatoes and zucchini very thinly so they cook evenly. If using spinach, roughly chop it.

3. MAKE THE EGG MIXTURE
In a bowl, whisk together eggs, milk, minced garlic, oregano, thyme, paprika, salt, and black pepper.

4. BUILD THE CASSEROLE
Arrange a layer of potatoes in the baking dish. Add zucchini, spinach, cherry tomatoes, and a few olives. Sprinkle with some mozzarella and feta if using. Repeat the layers until all the vegetables are used.

5. ADD THE CUSTARD
Pour the seasoned egg-and-milk mixture evenly over the vegetables. Gently shake the dish so the mixture settles between the layers.

6. TOP WITH CHEESE
Sprinkle the remaining mozzarella and feta over the top. Drizzle lightly with olive oil.

7. BAKE
Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, until the potatoes are tender and the top is golden and bubbling.

8. REST & GARNISH
Let the casserole rest for 5–10 minutes. Sprinkle generously with fresh parsley and serve warm.

🌿 MEDITERRANEAN FLAVOR BOOST

For even more Mediterranean flavor, add crumbled feta, Kalamata olives, cherry tomatoes, oregano, and a squeeze of fresh lemon juice just before serving.

🍋 SERVING IDEA

Serve alongside a Greek salad, grilled chicken, fish, or roasted vegetables. A spoonful of tzatziki on the side is also delicious.

Tip: For a lighter version, use part-skim mozzarella, reduce the cheese slightly, and use milk instead of cream.