Cheesy Zucchini & Tomato Potato Hash Recipe

Name: Cheesy Zucchini & Tomato Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Zucchini, Grated; 1/2 Tablespoons Olive Oil; 1/2 Tablespoons Butter; 4 whole Potatoes, Peeled And Cut Into 2cm Cubes; 1/2 whole Onion, Diced; 1/2 cans (400g Size) Chickpeas; 1/2 teaspoons Chili Flakes; 1/2 teaspoons Salt; 1/2 cups Grated Parmesan Cheese, Divided; 125 grams Cherry Tomatoes, Halved; 2 Tablespoons Basil, Torn

Servings: persons

2 whole Zucchini, Grated
1/2 Tablespoons Olive Oil
1/2 Tablespoons Butter
4 whole Potatoes, Peeled And Cut Into 2cm Cubes
1/2 whole Onion, Diced
1/2 cans (400g Size) Chickpeas
1/2 teaspoons Chili Flakes
1/2 teaspoons Salt
1/2 cups Grated Parmesan Cheese, Divided
125 grams Cherry Tomatoes, Halved
2 Tablespoons Basil, Torn

1
1.
2
Grate the zucchini, then squeeze over the sink to remove excess water.
3
Set aside.
4
2.
5
Heat oil and butter in a large nonstick frying pan over low heat.
6
Add potatoes and stir until well coated.
7
Place a lid on the pan and cook for 10 minutes.
8
3.
9
Remove lid and increase heat to medium.
10
Add onion, zucchini, chickpeas, chili flakes and a pinch of salt and toss until well combined.
11
Push the veggies down with a spatula to form an even layer across the pan.
12
Cook for 5 or so minutes, then stir and flatten again, cooking for a further 5 minutes.
13
Continue this process until the veggies develop a golden brown colour and some crunch.
14
4.
15
Turn on ovens grill to preheat.
16
5.
17
Transfer potato mixture into a baking tray and stir in half the Parmesan.
18
Scatter the rest of the Parmesan and the cherry tomatoes evenly on top.
19
Place the tray under the grill for about 5 minutes, until tomatoes have cooked and Parmesan is melted and slightly browned.
20
6.
21
Scatter with torn basil.
22
Serve alongside a green salad.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Zucchini, Grated, 1/2 Tablespoons Olive Oil, 1/2 Tablespoons Butter, 4 whole Potatoes, Peeled And Cut Into 2cm Cubes, and more.

Yes, Cheesy Zucchini & Tomato Potato Hash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Zucchini & Tomato Potato Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions