Zucchini Potato Bake Recipe (VIDEO)

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic Alfredo. This potato bake has simple ingredients, it comes together quickly and tastes so good! This is like a potato gratin. We love the golden cheesy crust that forms and the irresistibly creamy sauce.

The tiny bit of oregano goes a long way. It adds subtle flavor that makes this dish taste fancy. Your dinner guests will be guessing what that special flavor is! Watch the quick how-to video recipe below and see just how easy it is. Enjoy this zucchini potato bake, my friends.

Watch How to Make Zucchini Potato Bake:

Mmm… I just want to dunk some soft french bread into that creamy garlic Alfredo sauce!

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

Zucchini Potato Bake Ingredients:

2 lbs (3 medium) zucchini
2 lbs (6-7 small) yukon gold potatoes (same diameter as zucchini)
1 tsp salt
1/2 tsp black pepper, divided
1/2 tsp dried oregano
2 cups heavy whipping cream
1 1/2 cups shredded parmesan cheese, divided
2 garlic cloves, minced
2 Tbsp chopped chives or green onion, plus more to garnish

What you will need: 9×13 or 9×12 (4 Qt) Casserole Dish

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

How To Make Zucchini Potato Bake:

1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chopped chives.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Use a mandolin slicer if you have one (just be careful!). Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

3. Layer the vegetables in the casserole dish, alternating with zucchini and potatoes.You can double up the potatoes here and there since there will be more potato slices than zucchini.

4. Pour cream mixture evenly over the top and sprinkle with 1/2 cup shredded parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork. Bake time may vary depending on how thick you sliced the potatoes. Remove from oven and let rest at least 10 minutes then garnish with chives if desired and serve.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.comCreamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

So creamy and satisfying. Now THIS is comfort food!

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

Zucchini Potato Bake Recipe

5.0 from 14 reviews
Prep time:
Cook time:
Total time:
This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic alfredo. This potato bake has simple ingredients and iit comes together quickly.
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 8 (as a side dish)

Ingredients

Zucchini Potato Bake Ingredients:

  • 2 lbs zucchini
  • 2 lbs small yukon gold potatoes (same diameter as zucchini)
  • 1 tsp salt
  • ½ tsp black pepper, divided
  • ½ tsp dried oregano
  • 2 cups heavy whipping cream
  • 1½ cups shredded parmesan cheese, divided
  • 2 garlic cloves, minced
  • 2 Tbsp chopped chives or green onion, plus more to garnish

What you will need:

  • 9x13 or 9x12 (4 Qt) Casserole Dish

Instructions

  1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
  2. Thinly slice 2 large zucchini into ¼” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, ½ tsp black pepper and ½ tsp oregano.
  3. Layer vegetables in the casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
  4. Pour cream mixture evenly over top and sprinkle with ½ cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.

Notes

*Bake time may vary depending on how thick you sliced the potatoes.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We sure had a good time hunting and gathering the ingredients – ha ha!! This is our son who got a very cool bow and arrow for his birthday :).

P.S. Love Potatoes? Check out our most popular potato recipes here.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Fleeta
    August 19, 2017

    THIS the best veggie dish. I will make this again and again. My husband favs
    Tasty. Love almost of you recipes, thank you. Reply

    • Natasha's Kitchen
      August 19, 2017

      You’re welcome Fleeta! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Ninok
    August 18, 2017

    To be honest I was kinda skeptical about the recipie because of the zucchini (not a big fan) but someone gave us some so I found your recipe and I loved it!! So good! Thank you Natasha! 😋 Reply

    • Natasha's Kitchen
      August 19, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • August 17, 2017

    Can I use a 9×13 baking dish, it’s not a casserole dish? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Olga, as long as it is deep enough and doesn’t overflow, it should work. Reply

  • August 17, 2017

    Hey,
    I just have the regular 9×13 baking dish. It is a 3qt.
    Can I bake in it, or will it leak out? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Olga, I used a 9×12 in these pictures so a 9×13 should still work great. Reply

  • Anna
    August 16, 2017

    Just the best combination!! We just absolutely loved it! Such a great dish with zucchini.
    Thank you for the recipe. Reply

    • Natasha's Kitchen
      August 17, 2017

      You’re welcome Anna! I’m glad to hear that! Thanks for sharing your fantastic review! Reply

  • Darlene
    August 16, 2017

    I love all of your recipes & look forward to hearing from you daily – keep up the good work honey, you’re doing great Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Darlene, thank you for the compliment and for the encouragement 😬 Reply

  • Nadia
    August 16, 2017

    Awesome! Had 2 zucchini sitting on the counter for 2 weeks and saw this recipe and made it right away! Love using up so much zucchini this way and LOVE how its like a cheater scalloped potatoes – half the carbs!! Feels so good to feed the family something healthy and yet so easy! Thanks Natasha 🙂 Reply

    • Nadia
      August 16, 2017

      Oh ooops google auto filled in the name section for me Natasha and put in my last name. Dont know if you have control of that to delete it… Dont really want to have my last name in there 😉 Reply

      • Natasha
        natashaskitchen
        August 16, 2017

        I got it taken care of for you 😬 Reply

    • Natasha's Kitchen
      August 16, 2017

      My pleasure Nadia! I’m glad to hear how much you love the recipe! Thanks for sharing your wonderful review! Reply

  • Julia
    August 16, 2017

    Can I use Mexican blend cheese or mozzarella instead of Parmesan? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Julia, I have tried this with a Mexican blend and it still worked – not quite an alfredo sauce but still tasty. I think mozzarella would probably work as well. Reply

  • Randy Compean
    August 16, 2017

    Hi Natasha. I did try this recipe and it is DELICIOUS! I previously commented that I had to put it away after my FOURTH serving! Great way to use up zuchinni this time of year. Definitely rate this one 5 stars! Love your recipes. Reply

    • Natasha's Kitchen
      August 16, 2017

      Hello Randy! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review! Reply

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