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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
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
Nutrition Per Serving
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Did a haul from the garden (zucchini, squash, potatoes, sweet peppers, spicy peppers, onions and garlic.) went with what I had for the rest, Gruyère, Parmesan and coconut milk. Added a bunch of Indian spices, it was great, will definitely make again. Thank you!!
You’re very welcome.
Absolutely delicious.
Great recipe!!
Thanks Natasha
Absolutely fantastic. The flavor of the sauce is awesome. I have always done scalloped potatoes in the Crock-Pot with mushroom soup. Never again, this is going to be the only way. I’m 85 years old and unfortunately living alone now so I cut the recipe back appropriately. I also had some ham to use up which I sliced thin and added. And instead of heavy cream I always use sour cream in my cooking. Finally I added some Panko bread crumbs on top for a little extra crunch. Thank you Natasha for a great recipe and a very flavorful meal. I had a second helping instead of having dessert.
Thank you so much for sharing that with me, Gerard. I’m so glad you enjoyed this recipe.
Looked beautiful but was bland & mushy. These 2 veggies don’t have a lot of flavor & together they are lacking. Btw I cut the potatoes & zucchini as instructed. My family asked me not to make this again. Usually we love recipes from this site but unfortunately not this one.
Hi Liz, I’m sorry this one didn’t meet the mark for you. Did you use more veggies than what is called for in the recipe? Or maybe it needed a little more salt?
I’m mKing this for dinner tonight but I’ve made several of your recipes and I enjoy your videos. Oh and by the way, I sent the link to your website to one of the former First Ladies of Ukraine and she was thrilled ! Very nice woman I met in person. I met her during our Ukrainian adoption process.
Outstanding flavor! We made it with dairy free almond milk and cheese. I just used a hefty tablespoon of corn starch in the cold almond milk to thicken it like the cream. I topped it with grape tomatoes for color.
Hi Deb! I’m so glad you loved the recipe. Thank you for the feedback.
I made this tonight – my family loved it. Sorry that I didn’t take a photo!
I’m glad it was enjoyed, Carol! Thank you for sharing with us.
May I leave out the heavy cream and just use parmesan cheese?
Hi Mary, I haven’t tested that to advise. If you do an experiment, we’d be interested to know how it turns out.
So absolutely delicious!!! The whole family loved it! This recipe will for sure be in rotation over here 😋😋😋
That’s wonderful. I’m so glad you found a family favorite!
My husband loves zucchini decided to give this recipe a try. Super fun to put together even the husband helped. Had cream on grocery list grabbed half & half but used anyway, yes dish was watery but still great. Cut zucchini thick to compensate the half & half mistake. Definitely a keeper. Thanks Natasha
Sounds fun and the good thing is that you both enjoyed it!
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!