Description
This creamy and comforting Zucchini Potato Bake combines thinly sliced zucchini and Yukon Gold potatoes layered in a rich Parmesan and garlic-infused cream sauce. Baked until tender and golden, this casserole is perfect as a hearty side dish or a vegetarian main course. With fresh herbs and a cheesy crust, it's an easy, satisfying recipe for any occasion.
Ingredients
Vegetables
- 2 lbs zucchini
- 2 lbs Yukon Gold potatoes (small, similar diameter to zucchini)
Seasonings
- 1 tsp sea salt
- 1/2 tsp black pepper (divided)
- 1/2 tsp dried oregano
Cream Sauce
- 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 for garnish)
Instructions
- Prepare the cream mixture: In a medium bowl, stir together 2 cups of heavy whipping cream, 1 cup of shredded Parmesan cheese, the minced garlic cloves, and 2 tablespoons of chopped chives until combined.
- Slice the vegetables: Thinly slice the zucchini into 1/4 inch thick rings, which should be thicker than the potatoes. Very thinly slice the Yukon Gold potatoes into approximately 1/16 inch thick rings. Place both the sliced zucchini and potatoes into a large mixing bowl and season them with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Toss gently to combine.
- Layer the vegetables: In a 9x13 inch casserole dish, layer the sliced vegetables by alternating between zucchini and potato slices. Since there will be more potato slices, feel free to double up on the potatoes in some layers to create an even layering effect.
- Add cream and cheese: Pour the prepared cream mixture evenly over the layered vegetables. Sprinkle the remaining 1/2 cup of shredded Parmesan cheese on top to create a cheesy crust.
- Bake the casserole: Place the casserole dish uncovered in a preheated oven at 400°F (204°C) and bake for 40 to 45 minutes, or until the potatoes are soft and can be easily pierced with a fork.
- Rest and serve: Remove the casserole from the oven and let it rest for at least 10 minutes to allow the flavors to meld and the bake to set. Garnish with additional chopped chives or green onions if desired, then serve warm.
Notes
- For best results, slice potatoes very thinly so they cook through evenly with the zucchini.
- You can substitute heavy cream with half-and-half for a lighter version, but the dish will be less rich.
- Use a mandoline slicer to achieve uniform thin slices for even cooking.
- Letting the bake rest after removing from oven helps improve texture and serving ease.
- This dish can be prepared a few hours ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American