Zucchini Potato Bake Recipe

Zucchini Potato Bake Recipe

This zucchini potato bake is creamy and cheesy with a sauce that tastes like garlic Alfredo. This potato bake has simple ingredients, it comes together quickly and tastes so good! This is like a potato gratin. We love the golden cheesy crust that forms and the irresistibly creamy sauce.

The tiny bit of oregano goes a long way. It adds a subtle flavor that makes this dish taste fancy. Your dinner guests will be guessing what that special flavor is! Watch the quick how-to video recipe below and see just how easy it is. Enjoy this zucchini potato bake, my friends.

Zucchini Potato Bake Ingredients:

This casserole is loaded with zucchini and potatoes – it is a great way to use up those summer garden zucchinis!

What you will need: 9×13 or 9×12 (4 Qt) Casserole Dish

Ingredients

  • 2 lbs zucchini
  • 2 lbs Yukon gold potatoes (small – same diameter as zucchini)
  • 1 tsp sea salt
  • 1/2 tsp black pepper divided
  • 1/2 tsp dried oregano
  • 2 cups heavy whipping cream
  • 1 1/2 cups shredded parmesan cheese (low fat) divided
  • 2 garlic cloves minced
  • 2 tbsp chopped chives or green onion plus more to garnish

How To Make Zucchini Potato Bake:

  1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves, and 2 Tbsp chopped chives.
  2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Use a mandolin slicer if you have one (just be careful!). Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano.
  3. Layer the vegetables in the casserole dish, alternating with zucchini and potatoes. You can double up the potatoes here and there since there will be more potato slices than zucchini.
  4. Pour cream mixture evenly over the top and sprinkle with 1/2 cup shredded parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork. Bake time may vary depending on how thick you sliced the potatoes. Remove from oven and let rest at least 10 minutes then garnish with chives if desired and serve.

Zucchini Potato Bake

Zucchini Potato Bake Recipe

This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic alfredo. This potato bake has simple ingredients and it comes together quickly.

Zucchini Potato Bake Ingredients:

  • 2 lbs zucchini
  • 2 lbs Yukon gold potatoes (small – same diameter as zucchini)
  • 1 tsp sea salt
  • 1/2 tsp black pepper divided
  • 1/2 tsp dried oregano
  • 2 cups heavy whipping cream
  • 1 1/2 cups shredded parmesan cheese (low fat) divided
  • 2 garlic cloves minced
  • 2 tbsp chopped chives or green onion plus more to garnish
  1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.

  2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.

  3. Layer vegetables in the 9×13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.

  4. Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.

*Bake time may vary depending on how thick you slice the potatoes.

Side Dish
American
Zucchini Potato Bake

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