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A Savory, Cheesy, and Hearty Casserole with Layers of Fresh Zucchini and Potatoes!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Recipe Category: Side Dish
Recipe Cuisine: American
Aggregate Rating: ★★★★★ (4.8/5 from 132 reviews)
This Best Zucchini and Potato Bake is a delicious and comforting casserole, combining the heartiness of potatoes with the fresh flavors of zucchini. Baked in a creamy sauce and topped with cheese, this dish is perfect as a side for any meal. It’s an easy-to-make, crowd-pleasing recipe the whole family will love.
Ingredients
For the Zucchini and Potato Bake:
- 2 medium zucchinis, thinly sliced
- 3 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Step 2: Layer the Vegetables
Layer the sliced potatoes, zucchini, and onion in the prepared baking dish, alternating between the vegetables to create a visually appealing pattern.
Step 3: Make the Creamy Sauce
In a small bowl, whisk together the heavy cream, milk, melted butter, garlic powder, onion powder, thyme, salt, and pepper. Pour this mixture evenly over the layered vegetables in the baking dish.
Step 4: Add the Cheese
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top of the vegetables.
Step 5: Bake the Casserole
Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the top is golden and bubbly.
Step 6: Garnish and Serve
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with fresh chopped parsley and serve warm.
Pro Tips
- Extra Creamy: For a richer, creamier dish, add a few tablespoons of cream cheese to the sauce mixture.
- Add Protein: Add cooked chicken, sausage, or bacon for a heartier main dish.
- Make Ahead: This dish can be assembled a day ahead and baked when you're ready to serve. Just cover and refrigerate, then bake as directed.
- Vegan Version: For a dairy-free option, use plant-based cheese and milk substitutes like coconut cream or almond milk.
Nutrition Information (Per Serving)
- Calories: 280
- Protein: 8g
- Carbohydrates: 32g
- Fat: 15g
- Sodium: 450mg
- Fiber: 4g
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes will add a slightly sweeter flavor and a pop of color to the dish.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole the day before, cover it tightly with plastic wrap or foil, and refrigerate it. Bake it the next day as instructed.
Can I freeze the Zucchini and Potato Bake?
Yes, you can freeze the baked casserole for up to 3 months. Make sure it cools completely before freezing. Thaw overnight in the fridge before reheating in the oven.
Keywords
zucchini potato bake, creamy potato zucchini casserole, cheesy zucchini and potato bake, side dish recipes, baked vegetable casserole, easy potato casserole recipe
Google Reviews
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"This zucchini and potato bake was a hit! It’s the perfect comfort food, and the layers of cheese make it irresistible!" – Lindsay G.
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"Such a simple, yet flavorful dish! I love how the zucchini adds a fresh twist to the classic potato bake." – Karen W.
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"I made this for a family dinner, and everyone loved it! The cheese on top was crispy and golden, and the vegetables were cooked to perfection." – Tom H.
Enjoy this Best Zucchini and Potato Bake – a flavorful and creamy dish that’s sure to be a favorite at your dinner table!
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