Zucchini Potato Bake Recipe (VIDEO)
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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!
Zucchini Potato Bake Ingredients:
This casserole is loaded with zucchini and potatoes – it is a great way to use up those summer garden zucchinis!
What you will need: 9×13 or 9×12 (4 Qt) Casserole Dish
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.
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.
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.
So creamy and satisfying. Now THIS is comfort food!
More Zucchini Recipes to Explore:
- Cheesy Zucchini Casserole (one peek and you’ll know it’s good)
- Crisp Zucchini Bites (that garlic aioli is dangerous!!)
- Ratatouille Skillet (this will make your taste buds dance)
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.
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
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.
*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.
Read comments/reviewsAdd comment/review
Made the Zucchini Potato Bake for Christmas dinner with our neighborhood friends. It came out beautifully and everybody loved them!! Shared the recipe with everyone, will definitely make over and over again!
That’s wonderful, Ron! I’m so glad it was a hit!
I made it tonight! I sliced the potatoes and zucchini first, layed it out in the dish, then did the sauce. Once I was doing the sauce the water came out of potatoes and zucchini, I just poured the water out of the dish and poured in the sauce. It turned out perfect! Not watery at all. The sauce thickened nicely and looked perfect. Maybe for some, have the water come out first then pour in the sauce?? Worked for me
Hi Elisa, great to hear that you liked the result and that it was a success!
Watery in the extreme. It tasted good, but I kept going back to the recipe to make sure I didn’t miss something. I baked it right after putting it together and even baked another 10 minutes. The cheese topping was getting pretty dark so I took it out. Still watery. Something’s wrong with this recipe. Sorry Natasha 😟
Hi Irene, I’m sorry to hear that. That could be due to not baking right away – if you salt zucchini and potatoes and let them sit for awhile, they will release too much liquid. I hope that helps with troubleshooting.
I have to try this . Its really looks good and so easy to make.
I hope you like it!
My potatoes even though sliced thinly still were hard after being in the oven for an hour. Any suggestions?
Hi Tina, it’s hard to say without being there, were they possibly ‘new’ potatoes that needed extra bake time?
I would also keep potatoes and zucchini separate. The sauce tasted quite good, but even if sliced very very thin (as we did) the potatoes were still abit raw and the whole dish as very liquid.
Hi Malle, make sure after assembling to bake right away and also make sure your oven is fully preheated. Some ovens take longer to bake so I would suggest baking until the potatoes are tneder.
I love this recipe, it’s great. Do you think you can make it in the crock pot?
Glad you love this recipe, Jason. I haven’t tested that yet but feel free to do an experiment.
Hi, I’ve made this recipe a few times now and we love it even though it’s always waterier than yours looks. I always use whipping cream and the indicated amount of zucchini. You don’t seem to blot your zucchini or anything, so I’m wondering if you have any suggestions for getting the wateriness down more? Thank you!
HI Rachael, my best tip on that is to cook after assembling, otherwise once salt hits those zucchini, they will start getting juicy if they aren’t baked right away.
I’d stick to keeping zucchini and potatoes separate. Scalloped potatoes are much better and the zucchini gets very over cooked by the time the potatoes finish cooking. Better to keep these separate
It came out watery and the vegetables were undercooked, the top also overcooked. Next time I will cook covered for longer and take the foil off at the end. I also fried the zucchini first and also added fried mushrooms.
Hi Carly, did you happen to use milk? The sauce would be more watery and the flavor would change if you used milk. I would suggest sticking with heavy cream.
Can this be considered as a French recipe? Because I might get confused about why you there are foods that might not belong to certain categories and beyond my search.
Hi Natasha. This is indeed a delicious recipe. Is it possible to prepare up the dish fully but just not bake it and set aside in the fridge overnight? Then bake it the next day in time for a party?
Thank you. SP
I have not tried that yet, if you get a chance to let me know.
Hello can i use something besides heavy cream my cholesterol off the roof..cant take much heavy cream..thanks
Hi Marie, I haven’t tried making this with anything else, so I’m not sure if a substitution would work well. Some of my readers mentioned using half and half or coconut milk, I just can’t say it will thicken up as intended. If you experiment, let me know how you liked the recipe.
Looks yummy. How could you go wrong with zucchini, potatoes and cheese sauce?
I tried to out in a picture but it wouldn’t let me. 😕
So true, it is such a great combination. I hope you can try the recipe soon!
I love all your recipes and have made quite a lot, but I do struggle with US weights.
Is it possible to put up the weights in grams while you cook please.
Thank you. From France
Hi Sandy, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
My husband hates mayo. Would sour cream work for the dip?
Hi Ellen, I haven’t tried that with sour cream to advise.
Hi can we substitute the heavy cream with greek yogourt thanks
Hi Joyce, I haven’t tried that, but I’m not sure it would work – it might be too tangy, and I’m not sure if the yogurt would get weird from a lengthy baking time. Let me know what you think if you test it out, but I don’t think I would be brave enough to try it.
Made this last night and it was delicious! Great flavor! I used sharp cheddar instead of parmesan and added another clove of garlic and it was amazing. Great way to use up all the zucchinis from my garden.
Would be great over pasta.
I’m so glad to hear this works great with sharp cheddar! That’s so great!
Hi there! I have two large zucchini’s on hand and was thinking to make this recipe but don’t have golden potatoes. Will sweet potatoes work just as well for this recipe? Thank you in advanced! Your website is my go to favourite for yummy recipes!
Hi Tanya, I hope you love this recipe! I haven’t tried sweet potatoes, but that would be a good experiment! If you test it out, let me know how you liked it.
I had some sweet potatoes already sliced, so added them with the regular potatoes and zucchini, and it was delicious! Just made this tonight, and my husband and I agree. It’s a keeper!
I’m so happy you enjoyed that. Thank you for sharing that with us, Maggie!
Oh my goodness the zucchini was so delicious and fresh! It beat the potatoes and I never say that- potatoes are my weakness lol 😂 in that garlic Alfredo sauce- delicious 😋
That’s just awesome! Thank you for sharing your wonderful review, Lindsey.
I do not care for Parmesan/Alfredo, could this be made with a Cheddar? Or suggest another cheese?
Hi Pat, I imagine this recipe will work too without cheese but we love it with cheese! You can try cheddar or mozzarella if you prefer that.
You are awesome Natasha
Love your recipes
Thank You 🙏
Thank you so much!
I have made many of your recipes and I always go to your recipe collections to get new ideas.
Can you use russet or red potatoes instead of Yukon Gold?
I’m glad to hear that, Ingrid. Yes, russet potatoes should work too.
Can I use coconut milk instead of the cream?
Hi Barb, I haven’t tried making this dairy-free so I’m not sure if that substitution would work well. You might try to turn it into something like this recipe.
Do you peel zucchini?
Hi Marie, we do not.
I was going to try your recipe this weekend but was wondering if it would work ok in a slow cooker? 6, 8, or 10 hour setting?
Hi Anne, I havne’t tried this in a slow cooker to advise. If you happen to experiment, though, I’d love to know how you like that.
Hi, could this be done with a “pasta sauce” instead of Alfredo?
Hi Patti, what kind of pasta sauce? I imagine that will work but the result will be different.
Natasha, I have made this recipe several times for gatherings and everyone loves it! I have to say, you are my go to for truly delicious recipes. thanks for sharing your talents!!
Hi Susie, I’m glad to hear that it was a hit. Thank you for sharing that with us!
Loved this recipe and wanted to share that I had good success using half/half — if anyone is looking for a slightly “lighter” version.
Thank you, Natasha, for another winner! My whole family is addicted to your blog.
Thank you for sharing this with us, Anya! This is helpful for our readers! I’m so glad you’re enjoying our recipes!
Can we use 15% cooking cream? Thx!
Hi Sofiane, I haven’t tried it with 15%, we use heavy whipping cream with 35%. I worry it won’t be as creamy but if you experiment, I would love to know how you like that!
Mine looked curdled. Tasted good, but looked icky.
Hi Pualette, make sure to use heavy cream and not light cream. I hope that helps.
Hi there, I am interested in doing this recipe, but had a question. For the Heavy cream, the only one I found at Walmart was the one that is used to dip strawberries in (the sweet one). Is this the whipped cream we need?
Hi Teresa, that doesn’t sound like it. This is an unflavored whipped cream. It is usually in a carton in the dairy section.
Natasha, Love all the recipes I have tried from your blog. ? -Have you ever frozen your Zucchini Potato bake to use for another time.? & if so how did it turn out? We are going camping with 3 other couples and want to make a vegetable dish ahead so I can save time.
Thank you, Kathleen. 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 a while so it is best to bake right away with this recipe.
Hi Natasha! Can I use evaporated milk instead of heavy cream?
Hi, I haven’t tested that but I imagine the sauce would be more watery and the flavor would change. I would suggest sticking with heavy cream.
I made it and i loved it! Yum!!!
I’m so glad you enjoyed it!
I was looking for new zucchini recipes this week because I have so many zucchini in the garden right now. I made your zucchini potato bake and it was delicious! I didn’t have green onions so I used sweet onions and added a little fresh dill and parsley out of my garden along with the oregano. This is a recipe I’ll make again and again in the future.
I am so happy to hear that, Ginny. Thank you for giving this recipe a try and for sharing your good feedback with us!
I had to change up a few items due to what was on hand…random varieties of squash growing in the garden, mozzarella cheese instead of parmesan, only half and half in the refrigerator, and a sprinkle of panko bread crumbs on top! It baked, looked, and tasted fabulous! I almost never follow a recipe 100% (unless baking). It just depends on what I have on hand.
Hi Jen, absolutely, this is the best way to use up all of your fresh garden ingredients.
Hi Natasha, I have made a few of recipes and have really enjoyed them. Today I made the potato/zucchini casserole. I had
to downsize the recipe because it’s just me and my husband. I had to use a loaf pan and it took an 1:15 to get the potatoes done but my husband absolutely loved it. I tried to add a photo and can’t do it. Thank you!!
You’re welcome, Theresa! I’m so glad you both enjoyed it! Feel free to add your photo to Facebook or Instagram and #natashaskitchen so we can see it!
I just love your videos and recipes! They’re a hit every time! Thank you so much for your dedication and sharing with others.
My pleasure, Christine. Thank you too for your compliments and great feedback!
can I use heavy cream instead of heavy whipping cream. ?
Hi Ana, that should work for this recipe.
Thank you for your recipes Natasha .
You’re very welcome. I hope that you love every recipe that you try!
Absolutely love your videos and recipes!!!
You’re so nice! Thank you!
Can I make this ahead of time about 6 hours beforehand?
I haven’t personally tried that yet to advise but I imagine that should work too. Please share with us how it goes if you give it a try!
Great stuff have made a few of recipes this one later in the week.
Just as a general comment love your conversion feature, big feature for me only a start out cook, I use metric,for the ingredients, but in the method and size it still uses US format.
All in all god work hope you keep going Thank you
Hi Danny, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where most of our recipes have the option to view the ingredients in US Customary or Metric measurements. We are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!
This is so good! I make it every zucchini season several times! Everyone that has eaten it just loves it!
Hi Mary, thank you so much for sharing that with me Mary! I’m so glad you enjoyed this recipe!
can this recipe be made with Russet potatoes?
Hi Vicky, yes, this should work Russet.
Tried this recipe and my son wants it again tonight! What if I am out of heavy cream? Can I use milk?
Hi Melissa, it would need additional modifications and thickeners to achieve the same creamy consistency with milk. Without fully testing it through, I won’t be able to give that recommendation.
I used 2% milk with corn starch. Its delicious
I’m so happy to hear that! Thank you for sharing your great review!
hi Marina, can you share with me how much milk and corn starch you used? please, thanks
Dear Natasha, your website is very nice and i’m amazed how fantastic reviews each recipe has. And you and your family seem very very lovely people. I’m very very sorry to give this recipe such a low score but the dish was awful, my partner said not to make it ever again (3x) and after all day starving at turnament, he ate 2 forks and gave up. Now, i’ll be forcing myself to finish (luckily I only made half of the quantities) the burned (and i did turn down the heat half way through) parmesan as i don’t like to put food to the bin. And the oregano only harmed the dish. I’m really sorry for this poor rating.
Hi Kate, I’m sorry to hear that. This one has had really good reviews and I am always happy to help troubleshoot. If the cheese burned, I wonder if it was due to making half the quantity. Depending on the size of your dish and how high up the side of the dish the layering was, I would suggesting baking for less time. Also, make sure you are using the regular bake mode and not convection. Convection fan cooking will cook the dish much faster and may cause the cheese to burn.
Cannot rave enough about this dish! A family favorite in my house now. At first my husband was not happy when He heard what I was making because it has no meat in the recipient.
I made a little modification to accommodate him- I pounded, seasoned, pan seared some chicken breast, placed it on the bottom of the dish and continued the recipe as is. AMAZING! He is obsessed! Thank you Natasha!!
That sounds amazing Milsie! I’m so happy you both enjoyed this recipe! Thank you so much for sharing that with us!
Hi, can I use other squash like the yellow or the scallop/Peterpan? Thank you
Hi, that should work fine.
What do you suggest pairing this with? My husband loves this dish.
I feel this goes along with almost anything. This can be both a side or a main dish. I think it will compliment a meat dish really well!
You are such a joy to watch, you always make me smile. It’s a wonderful plus that your receipts are great
You’re so nice! Thank you Nita!!
I’m not a good cook – but I find your recipes so easy to follow and they are all yummy.
Thank you for sharing that with me Ruth! I’m all smiles 🙂
I made this last night. Love it! It was easy and delicious!!! Thank you for sharing this recipe. I love your recipes. Blessings your works!
Thank you so much Tahoe Family! I’m so happy you enjoyed that!
Definitely a 5 star review. This tastes divine! So simple yet soooo yummiiii! Thanks so much! I love your recipes! Most of the ones I’ve seen seem easy to do! I also very much appreciate the time you take and the effort you put into adding the nutrition facts!
My pleasure Amy! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your excellent review with other readers!
Well, look at you, with the Metric option, and the Nutrition Facts! I’m sure this is helpful for those (of us) who had no idea that one can quickly google such things. Hopefully, this doesn’t place too much of a burden on you, doing it for each recipe.
I’m glad you find those features helpful Chris! We’re slowing rolling that out until all 750+ recipes have them!
Hi Natasha! I love your page . I’ve made this recipe three times and the cream sauce always curdles. I’ve tried using half & half or plain whip cream and it doesn’t matter it still curdles. We love the taste of the casserole but it isn’t very appealing when I bring it out of the oven. Yours looks amazing. Any suggestions on what I might be doing wrong? Thanks for your help. Hugs Gail
Hi Gail, I haven’t seen it curdle but I am always happy to help troubleshoot! 🙂 Are you adding anything else or omitting anything from the sauce (such as cheese?)? Also be sure to bake soon after the vegetables are seasoned. If they stand out for awhile, they will release more juice as they sit which might affect the sauce consistency.
Hi Natasha ,
I’m in the process of making it and I can see mine start to curdle too. I’ve not used cheddar but another ages sharp cheese as we all prefer the taste to cheddar. That is by far the only ingredient change. Do you think it’s the cheese ? I’m a bit stumped. I’m sure it will taste great though.
Hi, it could be due to using a different cheese. I haven’t tested that one so it’s difficult to say. Some cheeses do not incorporate into cream very well.
Thank you very much for sharing this wonderful recipe. My family enjoyed it!
My pleasure! I’m glad the whole family likes the recipe, thanks for sharing!
zucchini potato bake turned out a bit mushy, potato and zucchini were both soggy.
taste was ok but had expected more crispyness;
Hi Margriet, if you let the vegetables sit too long after they are seasoned, they will release more liquid so for the right consistency, bake right after the casserole is assembled. Also, since this casserole is a creamy casserole, I don’t think a crispy texture is attainable.
i made the mistake to baking it 2 hours before serving, only because i needed oven for the beef tenderloin.
I reheated the bake. Could be the problem.
bonjour dommage que les recettes sont pas traduite en français car elle son appétissante
Yes, unfortunately I don’t speak French and the only way I was able to decipher your message was through google translate. That is the best thing I can suggest is to try using google translate with the recipes.
Question…if I bake this to doneness and decide to freeze it to warm up later, do you think it will be alright?
Also, can you recommend which of your recipes freeze and reheat well? About 4-6 of them? Please and thank you!
Hi Dasha, I honestly haven’t tried freezing this so I’m not 100% sure how the cream would hold up or if it would separate. It might help to type “freezer friendly” into the search bar at the top and start there. I don’t have a category for freezer friendly yet – sorry!
can I make this with russet potatoes?
Hi Vicky, that should work great!
Hi I’m on the low carb diet and all works great for me except the potatoes can I just leave them out?
Hi Laura, I suppose you could modify it to be just a zucchini bake, although it will bake up faster with only zucchini.
How about zucchini and yellow (or grey) squash with a bell pepper separator? That would be as low carb as you can get with this recipe.
Great ideas, Pat! Thank you!
Thank you for this beautiful recipe. Can I make it in advance and place it in the oven the next day? Thanks!
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.
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.
I’m so glad to hear how much you enjoy the recipe Rita! Thanks for sharing your great review with other readers!
HI Natasha. Thank you for sharing this recipe. I have made it mulitple times for our family and everyone loves it.
Hello Nina! It’s my pleasure! I’m happy to hear the recipe is a HIT! Thanks for following and sharing your great review!
Hi Natasha, will this recipe taste good on the second day if reheated? Also, what do you think about adding sweet potatoes?
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.
Hi Natasha, I am just curious why you cover the Au Gratin Scalloped Potatoes first, but not the Zucchini Potato Bake.
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.
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
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.
I add mushrooms and onions to my recipe and double the garlic. Tastes so amazing!!
YUM! Great suggestion Sarah! Thanks for sharing 🙂
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?
Hi Cristina, have you tried doing a vegetable tian instead? It doesn’t have the creamy sauce but is also very good.
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.
Hi Cathy, I would suggest one of our potato gratins which don’t have zucchini if your family does not enjoy zucchini.
Cathy, it is good with a mix of gold potatoes and sweet potatoes
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.
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.
I wish there were calorie counts on your recipes most of them look yummy but high calorie
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!
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!
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.
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.
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! 🙂
My husband loves this dish. I’m not a fan of cooked veggies for some reason I like them are. But still was quite delicious! I will probably make a row though without the zucchini for me. But my husband said he loves the whole thing!
I’m glad you can both enjoy the recipe and customize it to fit your preferences! Thanks for sharing your great review Inna!
Thank you for the recipe, it was delicious.
My pleasure Inga! I’m glad you enjoy the recipe! Thanks for sharing 🙂
I’m glad we agree Olga! 🙂
I have a personal question for you: do you regularly eat the recipes that you post for your blog or do you just make them for the blog?
Hi Monika, we eat everything we make. Some weeks I’m baking way too much so I will freeze sweets or give them away depending on how many tests I’ve run that week and how much excess there is 🙂
Thank you so much Natasha for your zucchini recipes. I grow zucchini every year and don’t know what to do with them. I tried this dish and…oh man!! Sooooo delicious!! Talk about comfort food!! Thanks!
My pleasure Inna! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your wonderful review!
Nice recipe and video! Great tip too about thicker sliced zucchini vs potato since it cooks faster, nice photos too about recipe hunting, love it! Thank you for this recipe!
You’re welcome Sabrina! I’m glad you enjoy the recipe and video! Thanks so much for sharing your great review! 🙂
THIS the best veggie dish. I will make this again and again. My husband favs
Tasty. Love almost of you recipes, thank you.
You’re welcome Fleeta! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your fantastic review!
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! 😋
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
Can I use a 9×13 baking dish, it’s not a casserole dish?
Hi Olga, as long as it is deep enough and doesn’t overflow, it should work.
I just have the regular 9×13 baking dish. It is a 3qt.
Can I bake in it, or will it leak out?
Hi Olga, I used a 9×12 in these pictures so a 9×13 should still work great.
Just the best combination!! We just absolutely loved it! Such a great dish with zucchini.
Thank you for the recipe.
You’re welcome Anna! I’m glad to hear that! Thanks for sharing your fantastic review!
I love all of your recipes & look forward to hearing from you daily – keep up the good work honey, you’re doing great
Darlene, thank you for the compliment and for the encouragement 😬
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 🙂
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 😉
I got it taken care of for you 😬
My pleasure Nadia! I’m glad to hear how much you love the recipe! Thanks for sharing your wonderful review!
Can I use Mexican blend cheese or mozzarella instead of Parmesan?
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.
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.
Hello Randy! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Made this for dinner, turned out so creamy and delicious, I served it with your giant chicken nuggets and it was a big hit! My kids always ask me if the dish I make is from natashaskitchen cause they know I make a lot your recipes 🙂 I wish I found your site earlier, thank you for your hard work 😘
My pleasure Yelena! I’m so glad to hear how much you and your family are enjoying the recipes! Thanks for following and sharing your fantastic review!
This looks sooo good, cant wait to make it.
Let me know how it turns out 😬
Hi Natasha! Can I substitute heavy cream with sour cream ? It just I don’t have it right at this moment and really want to make this dish tonight
Hi Tanya, I haven’t tried that but I’m not sure it would work – it might be too tangy and I’m not sure if the sour cream would get weird from a lengthy baking time. If you test it out, let me know what you think, but I don’t think I would be brave enough to try it.
I just want to comment on the sour cream. Natasha you mentioned it might turn weird from a lengthy baking time. I haven’t tried baking sour cream, but when I make fried zucchini and then add sour cream with a little milk and Salt to them, the last step is to heat it on the stove (without boiling). Well anyway, My point here is that I always use tillamook sour cream for the recipe as daisy sour cream will curd when heated because it is natural (just cream). So maybe it might work when adding tillamook sour cream. I have not tested it so sorry if it doesn’t!
Tanya, did you try it with the sour cream?
Thank you for sharing! I didn’t realize that about Tillamook vs Daisy. Interesting!! 🙂
Hi Natasha! I made it with sour cream. I also add there 1 egg and some whole milk. Instead of Parmesan cheese, I used Monterey Jack cheese. It turned out eatable. My mom told me that the sour cream and eggs looked like scrambled eggs, but my husband really liked it and even took it for his lunch to work. He is very picky especially if the dish is missing meat. But this one he rated 5 stars.
I can’t really tell how this improvisation turned out in comparison to your original recipe. I need to make your version to say the final comment:)
Tanya, thank you for the review and your version 😬
Can you add yellow squash to this? I have that and zucchini and russet potatoes. It looks delicious!
Hi Dian, yes that should work fine 🙂
I’ve tried this recipe and I can tell you that we were blown away. Such good side dish (I have meat lovers), but it would be an excellent main dish. Everything is so soft and creamy. Thumbs up!!!
Awww that is such an amazing review! I’m all smiles reading it. Thank you so much and I’m so happy you all loved it!
Absolutely delicious! Very easy to make!
Thank you for sharing your amazing review! I’m so glad you enjoyed it 🙂
I am a person who has changed their way of eating to whole30.com standards. Can you tell me what you would use instead of Dairy products? can I use coconut milk?
Hi Michele, I haven’t tried making this dairy free so I’m not sure if that substitution would work well. You might try to turn it into something like this tian recipe.
will prepare this weekend! but coming from your “cuisine” it will be perfect!
Please let me know what you think Isabel!
I am curious why someone will rate a dish when they have not prepared it?? I would like to comment on it – looks delicious. I can’t review it because I have not prepared nor ate it.
I agree… going to make this tomorrow since I’ve got all of the ingredients. Will definitely rate it after!
I’ve finally made it just now, and it turned out to be amazingly delicious! Yum! The house smells sooo good too!
Awesome, I’m glad to hear that Hannah!
So happy to see you two having fun 🙂 I am sure this is because you had zucchini bake; will do the same for my son ! Have a pleasant day ! Thank you !
Thank you for stopping by and you are very welcome 😬
Happy birthday to your son, Natasha! Cool pics of you guys! I can’t wait to try this recipe! It looks beautiful!
Thank you Kim! This recipe is so simple and delicious! Please let me know what you think!
Can l use half and half instead of whipping cream?
Hi Rose, the cream wouldn’t thicken as well so if you that’s ok with you, you can sub.
How many servings does this recipe serve.
Looks lovely and tasty. Thank you.
The recipes serves 8 as a side dish!
Thank you for this recipe Natasha! It looks so delicious. My son and I are going to see my family in Germany later this year so I will DEFINITELY make this for them. ALL your recipe are fantastic. I love how you actually have a pic with all the ingredients included. Keep up the amazing work you and your husband do!!
Looking forward to many more delicious recipes!
Thank you so much
You’re welcome Bettina! I’m glad to hear you’re enjoying my site and the recipes! Thanks for following and sharing your thoughtful comments!
This makes me so excited for fall baking! YUM YUM!! This has been such a hot summer for us that I’m looking forward to cozy bubbly bakes like this.
Me too! This recipe is definitely a keeper! Please let me know what you think Natalie when you decide to make it!
Does it matter what type of potatoes I use? I have red potatoes on hand.
Hi Suzan, gratins are typically made with yukon or russets but I think that would still work. Just cut them thinly and bake until potatoes are tender.