Print

Zucchini Potato Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zucchini Potato Bake is a cozy, cheesy casserole featuring thin layers of zucchini, potatoes, onion, garlic, herbs, and cheese, baked in cream or broth until golden and bubbly. It’s a naturally gluten-free dish perfect as a side or vegetarian main.

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)

Instructions

  1. Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9 inch baking dish.
  2. Thinly slice zucchini and potatoes (use a mandoline if available). Slice onion and mince garlic.
  3. In the baking dish, layer zucchini, potato, and onion slices. Sprinkle garlic, salt, pepper, herbs, and shredded cheese between layers.
  4. Pour cream, milk, or broth evenly over the layered vegetables.
  5. Top with remaining cheese and Parmesan if using. Cover with foil and bake for 30 minutes.
  6. Uncover and bake for another 20–25 minutes until golden and bubbly. Optionally broil for 2–3 minutes for a crispy top.
  7. Let rest 5–10 minutes before serving. Garnish with fresh herbs if desired.

Notes

Salt zucchini slices and let sit for 10 minutes to reduce moisture and prevent sogginess.Use a mandoline for consistent slicing and even cooking.Add thin tomato or mushroom slices between layers for variety.Cheddar, mozzarella, Gruyère, or Monterey Jack all work well.

Nutrition

Find it online: https://cookibly.com/zucchini-potato-bake/