Description
This delicious Zucchini Potato Bake is a comforting and cheesy vegetable casserole that makes a perfect side dish for any meal. Layers of thinly sliced zucchini, potatoes, and onions are baked to golden perfection with a creamy, cheesy topping.
Ingredients
Scale
Zucchini Potato Bake:
- 2 medium zucchinis, thinly sliced
- 2 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream or milk
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F and grease a 9×9-inch baking dish.
- Prepare vegetables: Toss zucchini, potatoes, and onion with olive oil, salt, pepper, garlic powder, and thyme.
- Layer ingredients: Layer vegetables and cheeses in the baking dish.
- Add cream/milk: Pour cream/milk over the top and sprinkle with Parmesan cheese.
- Bake: Cover with foil, bake for 30 minutes, then uncover and bake for an additional 20–25 minutes until golden.
- Rest and serve: Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use yellow squash as a substitute or addition to zucchini.
- For a crispier top, broil for the last 2–3 minutes.
- Enhance the dish with cooked crumbled bacon or sliced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
