Zucchini Potato Bake Recipe
This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic alfredo. This potato bake has simple ingredients and it comes together quickly.
Ingredients
Zucchini Potato Bake Ingredients:
- 2 lbs zucchini
- 2 lbs yukon gold potatoes, (small - same diameter as zucchini)
- 1 tsp sea salt
- 1/2 tsp black pepper, divided
- 1/2 tsp dried oregano
- 2 cups heavy whipping cream
- 1 1/2 cups shredded parmesan cheese (low fat), divided
- 2 garlic cloves, minced
- 2 Tbsp chopped chives or green onion, plus more to garnish
Instructions
- In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
- 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. 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.
- Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
- Pour cream mixture evenly over top and sprinkle with 1/2 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.
Nutrition Facts
Zucchini Potato Bake Recipe
Amount per Serving
Calories
341
% Daily Value*
Fat
26
g
40
%
Saturated Fat
16
g
100
%
Cholesterol
98
mg
33
%
Sodium
620
mg
27
%
Potassium
832
mg
24
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
1245
IU
25
%
Vitamin C
34.2
mg
41
%
Calcium
300
mg
30
%
Iron
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
