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 21 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

  • 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

  • Cathy
    September 10, 2017

    No one liked it. My family don’t like zucchini or summer squash. What else can I use. They don’t like anything with seeds. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Cathy, I would suggest one of our potato gratins which don’t have zucchini if your family does not enjoy zucchini. Reply

  • sue
    September 10, 2017

    Would you be able to make this uncooked and freeze? My husband is on a strict diet for 2 more weeks and I have only 1 zucchini left. Don’t want to wait 2 weeks to use it up. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Sue, With this particular recipe, I would not advise prepping it in advance. After the potatoes and zucchini are salted, they both start to release juice if they sit for awhile so it is best to bake right away with this recipe. Reply

  • sue
    September 9, 2017

    I wish there were calorie counts on your recipes most of them look yummy but high calorie Reply

    • Natasha's Kitchen
      September 10, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sue! Reply

  • Irina
    September 6, 2017

    Hi Natasha! First of I want to say I love your page and it has saved my butt sooo many times when my husband asks me for classic Russian food that I have never cooked before, I tell him “of course I can make that” and then I dart straight to your site for the recipe! 😂 SPASIBO!!!!!!! But I did want to ask if This recipe can be made the night before and baked for lunch or dinner the next day? What are you thoughts? Anyways lots of love and prayers for your beautiful family! Love following you! Reply

    • Natasha
      natashaskitchen
      September 7, 2017

      Ha ha that’s awesome and thank you for sharing that with me and for your sweet comment and prayers!! God bless you Irina! 🙂 With this particular recipe, I would not advise prepping it in advance. After the potatoes and zucchini are salted, they both start to release juice if they sit for awhile so it is best to bake right away with this recipe. Reply

  • Karina
    September 4, 2017

    Made this the other day. Was skeptical of what the sauce would taste like, was very tempted to tweak it but considering it was my first time trying the recipe, I figured I’d leave it be and tweak next time. Ummmmmm, silly me, I should no know better that Natasha’s recipes DO NOT need to be tweaked!!!
    This was delicious!!! Some potatoes were not cooked through, should use the mandaline next time for an even cut. Also would add more garlic since I love me some extra garlic.
    Thank you Natasha for your hard work and dedication to this site and recipes, it’s a staple in my household for meal ideas. Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure Karina! I’m glad to her you are enjoying my site and recipes so much! Thanks for sharing your thoughtful comments and fantastic review! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.