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

4.9 from 24 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

  • Linde Boswell
    November 22, 2017

    Thank you for this beautiful recipe. Can I make it in advance and place it in the oven the next day? Thanks! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Linde, unfortunately with this recipe, it is best to bake once it is assembled since salt causes the potatoes and zucchini to get juicy. Reply

  • Rita Maphis
    November 12, 2017

    Natasha, I’m sorry to say I can’t remember where I got your Zucchini Potato Bake recipe, but I just had to let you know how good it was. I decided to make it one day because I happened to have all the ingredients and we were getting tired of steamed zucchini. Since there’re just two of us, I cut the recipe in half and baked it in a 8″ square pan for 40 minutes. I turned the temperature down to 350 after about 20 min. as it was plenty brown enough.
    I was worried when there was so much liquid still in the pan, but I just poured out a spoonful on each serving. This is my favorite potato recipe, and even sneaks a bit of veggies into the family.
    It also reheats quite well. Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m so glad to hear how much you enjoy the recipe Rita! Thanks for sharing your great review with other readers! Reply

  • Nina
    October 23, 2017

    HI Natasha. Thank you for sharing this recipe. I have made it mulitple times for our family and everyone loves it. Reply

    • Natasha's Kitchen
      October 23, 2017

      Hello Nina! It’s my pleasure! I’m happy to hear the recipe is a HIT! Thanks for following and sharing your great review! Reply

  • Ina
    October 19, 2017

    Hi Natasha, will this recipe taste good on the second day if reheated? Also, what do you think about adding sweet potatoes? Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Ina, I love this most fresh but this one does reheat well the next day :). I haven’t tried with sweet potatoes but that would be a good experiment! If you test it out, let me know how you liked it. Reply

  • Christina
    October 16, 2017

    Hi Natasha, I am just curious why you cover the Au Gratin Scalloped Potatoes first, but not the Zucchini Potato Bake. Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Christina, the bake with all potatoes together takes a little longer to bake so I cover it to trap the heat and steam. Since this one is layered with zucchini and sliced very thinly, it bakes faster and doesn’t require covering. Reply

  • Sandra
    October 15, 2017

    Hi Natasha, It was delicious me and my family we love it thank you soo much.
    Natasha, I’m thinking of investing in new pots and pans. I really don’t know much about that. Can you shed some light and give a brand. A good quality brand that would last me a long time. And the food doesn’t get stuck. Lol . Thank you Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Sandra, so far, my favorite brand was the circulon brand (amazon affiliate link) as a non-stick pan. I have been testing a couple of others afterwards since people do ask this question frequently and I want to give a good recommendation and the circulon seemed to last the longest. Reply

  • Sarah McConnell
    September 22, 2017

    I add mushrooms and onions to my recipe and double the garlic. Tastes so amazing!! Reply

    • Natasha's Kitchen
      September 23, 2017

      YUM! Great suggestion Sarah! Thanks for sharing 🙂 Reply

  • Cristina Sanchez
    September 20, 2017

    Hi Natasha, this recipe looks sooo yummy, but the sauce is too fattening for me, I love the sauce but I can’t have fat in my diet. What would you suggest me?
    Thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Cristina, have you tried doing a vegetable tian instead? It doesn’t have the creamy sauce but is also very good. Reply

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