Vegetable, Potato, And Goat Cheese Bake

Vegetable, Potato, And Goat Cheese Bake
It’s Tuesday! Besides a day that means we made it through Monday madness, this means it is time for another Skinny Bitch Tuesday! I was looking through her book and stumbled across her Breakfast Bake, which is loaded with potatoes and cheese and yet still somehow manages to be good for you! Well, I took inspiration from that dish and decided to make a dinner bake.

I started with delicious cubes of potato, then mixed in tender summer squashes, meaty mushrooms, and lots of other delectable vegetables such as onion and bell pepper. Then, I took a tip from a breakfast casserole my Aunt made me when my dad and I visited her: I added dried seaweed! Now, I know it sounds weird, but it gives it a nice amount of salt and a little something extra (but for the shy or for those who don’t have it, it is optional and will still taste yummy without it! But why not give it a try, right?) After baking it in the oven, I loaded some creamy herbed goat cheese on the top until bubbling and irresistible.

Want to wow your dinner companions (and hey, even yourself)? Get cooking this recipe (and if you want evenmore potatoes, try Kim’s super yummy Breakfast Bake from her cookbook!)

Make sure to look at the adaptations from the other girls in the group!:

Stephanie’s Potato Goat Cheese Bake

Jennifer’s Cheesy Potato Bake

Vegetable, Potato, and Goat Cheese Bake

Serves 4 BIG Portions            Calories/Serving: 290


  • 2tsp olive oil
  • Cooking spray
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 medium (16oz) russet potato, cut into small cubes
  • 1 medium zucchini, cut into medium cubes
  • 1 medium yellow squash, cut into medium cubes
  • 1 medium red bell pepper, chopped
  • 2 cups sliced mushrooms (white button)
  • 1 package frozen spinach, thawed and squeezed of liquid
  • 1/2tsp pepper
  • 1/4tsp salt
  • a pinch of dried seaweed (optional)
  • 2 oz herbed goat cheese


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Saute the
    onion in a large pan with the olive oil and a spray of cooking spray until
    beginning to turn tender (2 min). Add in garlic, and cook an additional 30
    seconds. Add in potato, and cook (stirring occasionally) for 5 minutes. 
  3. Add the
    squashes, bell pepper, mushrooms, spinach, pepper, salt, and seaweed to the
    pan. Cook until beginning to turn tender, approximately 5 minutes. 
  4. Pour mixture
    into 9×13 baking dish. Bake 25 minutes or until potatoes are soft. During the
    last few minutes of baking, sprinkle the cheese over the potato mixture and
    bake until cheese melts.
  5. To serve, divide the pan into 4 (if main dish) and enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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