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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.
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
Bettina
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.