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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. 
Hi
Can I use coconut milk instead of the cream?
Thanks
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
Cheer
Dan
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!