Zucchini Potato Bake Recipe

A creamy and cheesy Zucchini Potato Bake that’s easy to make and packed with flavor. This healthy vegetable casserole combines tender zucchini and thinly sliced potatoes in a rich garlic-Parmesan sauce, baked to golden perfection. Perfect as a side dish for dinner, a holiday favorite, or a comforting meal on its own. Easy zucchini recipes like this are great for using up summer squash and pairing with chicken, steak, or fish. Get tips on how to make it ahead, store leftovers, and customize with different cheeses or proteins.

Ingredients

• 2 lbs zucchini
• 2 lbs Yukon Gold potatoes (small, similar in diameter to 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 onions, plus extra for garnish

Instructions

1. Prepare the Cream Mixture: In a medium bowl, combine the heavy whipping cream, 1 cup of Parmesan cheese, minced garlic, and chopped chives. Stir well and set aside.
2. Slice the Vegetables: Thinly slice the zucchini into 1/4-inch thick rounds. Slice the potatoes very thinly (1/16-inch thick) to ensure even cooking. Transfer both to a large mixing bowl and season with sea salt, black pepper, and oregano.
3. Assemble the Dish: In a greased 9×13-inch casserole dish, layer the zucchini and potatoes, alternating them. Since there will be more potato slices, double up on them as needed.
4. Add the Cream Mixture: Evenly pour the prepared cream mixture over the layered vegetables. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
5. Bake: Place the dish in a preheated 400˚F oven and bake uncovered for 40-45 minutes, or until the potatoes are tender and can be easily pierced with a fork.
6. Rest and Serve: Remove from the oven and let it rest for at least 10 minutes before serving. Garnish with additional chives if desired.

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Tips

• Even Cooking: Cutting the potatoes very thin ensures they cook evenly with the zucchini.
• Cheese Choices: For extra flavor, try mixing in some shredded mozzarella or Gruyère with the Parmesan.
• Prevent Sogginess: If your zucchini releases too much water, lightly salt and drain them on paper towels before layering.
• Cream Alternative: Half-and-half can be used for a lighter version.

Variations and Substitutions

• Different Vegetables: Swap zucchini for yellow squash or eggplant for a twist.
• Herb Options: Fresh basil or thyme can replace oregano for a different flavor profile.
• Protein Boost: Add cooked, crumbled bacon or shredded rotisserie chicken for extra heartiness.
• Dairy-Free: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

FAQs

Can I make this dish ahead of time? Yes! Assemble the dish, cover, and refrigerate up to 24 hours in advance. Bake when ready to serve.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze it? It’s not recommended, as the texture of zucchini and potatoes can become mushy after freezing.

Serving Suggestions

• Pair with a crisp green salad for a light meal.
• Serve as a side dish with grilled chicken, steak, or fish.
• Enjoy with a slice of crusty bread to soak up the creamy sauce.

Why You’ll Love This Recipe

• Easy to Prepare: Simple ingredients and minimal prep make it perfect for weeknights.
• Creamy and Flavorful: The rich sauce and Parmesan cheese add depth and richness.
• Versatile: Works as a main dish or side and can be easily customized.
• Healthy Twist: Packed with vegetables and calcium-rich dairy.