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

4.92 from 127 votes

Author: Natasha of NatashasKitchen.com

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.

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Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Ingredients 

US CustomaryMetric

Servings: 8 (as a side dish)

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

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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 Per Serving

341kcal Calories19g Carbs9g Protein26g Fat16g Saturated Fat98mg Cholesterol620mg Sodium832mg Potassium4g Fiber2g Sugar1245IU Vitamin A34.2mg Vitamin C300mg Calcium4.3mg Iron

• Full Nutrition Label
• Nutrition Disclosure

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.

Course: Side Dish

Cuisine: American

Keyword: Zucchini Potato Bake

Skill Level: Easy

Cost to Make: $

Calories: 341

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.