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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.
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
Ana
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!
Yanyan
My pleasure! I’m glad the whole family likes the recipe, thanks for sharing!
hi Natasha,
zucchini potato bake turned out a bit mushy, potato and zucchini were both soggy.
taste was ok but had expected more crispyness;
Margriet
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.
Hi Natasha,
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!
Dasha
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!
hello,
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!