Name: Zucchini Potato Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium zucchini, thinly sliced; 3 medium Yukon Gold or russet potatoes, thinly sliced; 1 medium onion, thinly sliced or diced; 2 cloves garlic, minced; 1½ cups shredded cheese (cheddar, mozzarella, Gruyère, or a mix); 1 cup heavy cream, milk, or vegetable broth; 2 tablespoons olive oil or melted butter; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon fresh herbs (thyme, parsley, or rosemary), chopped; 2 tablespoons grated Parmesan cheese (optional, for topping)

Why You’ll Love This Recipe

This zucchini potato bake is cozy, flavorful, and surprisingly simple to prepare. It’s a great way to use up garden zucchini or leftover potatoes, and the result is a perfectly soft, cheesy bake with a crisp, golden top. It pairs beautifully with roasted meats or stands alone as a meatless main course. Plus, it’s naturally gluten-free and easy to customize.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini (thinly sliced)
Potatoes (Yukon Gold or russet, thinly sliced)
Onion (thinly sliced or diced)
Garlic (minced)
Shredded cheese (cheddar, mozzarella, Gruyère, or a mix)
Heavy cream or milk (or vegetable broth for a lighter version)
Olive oil or melted butter
Fresh herbs (thyme, parsley, or rosemary)
Salt
Black pepper
Grated Parmesan cheese (optional, for topping)

Directions

Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare the vegetables: Thinly slice zucchini and potatoes (a mandoline works well for even slices). Slice onion and mince the garlic.
Layer the ingredients: Arrange alternating layers of zucchini, potato, and onion in the dish. Sprinkle with garlic, salt, pepper, herbs, and shredded cheese between the layers.
Add liquid: Pour cream, milk, or broth evenly over the layers. This helps the bake stay moist and tender.
Top and bake: Finish with a layer of cheese and a sprinkle of Parmesan on top. Cover with foil and bake for 30 minutes. Uncover and bake for another 20–25 minutes, or until golden and bubbling.
Cool and serve: Let the bake rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Baking time: 50–55 minutes
Total time: about 1 hour and 15 minutes

Variations

Cheesy Garlic Version: Add extra garlic and a layer of Gruyère or mozzarella for rich, cheesy flavor.
Cream-Free Option: Use vegetable broth instead of cream for a lighter dish.
Vegan Version: Use dairy-free milk and cheese alternatives.
Extra Veggies: Add thin slices of tomatoes, bell peppers, or mushrooms between layers.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings.
This dish also freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this ahead of time?

Yes. Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Do I need to peel the potatoes?

No, but you can peel them if you prefer a smoother texture. Thin-skinned potatoes like Yukon Gold work well unpeeled.

How thin should I slice the vegetables?

Aim for ⅛ to ¼ inch thick slices. Thin slices cook more evenly and result in a tender, cohesive bake.

What cheese works best?

Cheddar, mozzarella, Gruyère, or Monterey Jack are great choices. Parmesan adds a nice savory finish on top.

Can I use sweet potatoes?

Yes, sweet potatoes can be substituted for regular potatoes for a sweeter, earthier flavor.

How do I keep it from getting watery?

Salt the zucchini lightly and let it sit for 10 minutes to draw out excess moisture. Pat dry before layering.

Can I make it dairy-free?

Yes. Use plant-based milk and cheese. For creaminess, coconut milk or cashew cream are good substitutes.

What size baking dish should I use?

An 8×8 or 9×9 inch square dish or similar-sized oval or round dish works well for this amount.

How do I get a crispy top?

Remove the foil during the last 20–25 minutes of baking and optionally broil for 2–3 minutes at the end.

Is this gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check any added ingredients like broth or cheese.

Conclusion

Zucchini Potato Bake is a simple, comforting, and flavorful dish that’s easy to prepare and endlessly versatile. Whether served as a side or a satisfying vegetarian main, its tender layers of vegetables, herbs, and melted cheese make it a recipe you’ll come back to again and again. Perfect for cozy dinners, potlucks, or using up garden veggies, it’s a wholesome dish that everyone will enjoy.