Zucchini Potato Bake Recipe
User Reviews
4.9
Zucchini Potato Bake Recipe
Description
This recipe arranges thin rings of zucchini and very thinly sliced Yukon gold potatoes in layers within a casserole. The vegetables are seasoned with salt, black pepper, and oregano for a balanced herbaceous flavor. A creamy mixture of heavy whipping cream, Parmesan cheese, minced garlic, and chopped chives is poured over the vegetables, providing richness and moisture for baking.
Baked uncovered at 400°F for around 40-45 minutes, the dish softens the vegetables through gentle oven heat and allows the cheese on top to brown lightly, creating a savory crust. Resting the dish after baking lets the layers set for ease of serving. Additional chives garnish add fresh color and mild onion notes.
Serving as a comforting side dish, this bake pairs well with roasted meats or salad. Slicing thickness affects bake time and texture, so careful preparation ensures the potatoes are tender and zucchini retains some structure. The creamy sauce enhances the vegetable flavors without overwhelming them.
Ingredients
Zucchini Potato Bake Ingredients:
- 2 lbs zucchini
- 2 lbs potato small - same diameter as zucchini, Yukon gold variety
- 1 tsp salt sea salt
- 1/2 tsp black pepper divided
- 1/2 tsp oregano dried
- 2 cups heavy whipping cream
- 1 1/2 cups Parmesan Cheese divided, shredded, low fat
- 2 garlic minced, cloves
- 2 Tbsp chives plus more to garnish, or green onion, chopped
Instructions
- In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
- 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.
- Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
- 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.
Notes
- Adjust baking time depending on the thickness of the potato slices to ensure they become tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(as a side dish)
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbs | 19g | |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 98mg | 33% |
| Sodium | 620mg | 26% |
| Potassium | 832mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 300mg | 30% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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