Introduction
Looking for a comforting side dish that’s both nutritious and delicious? This Zucchini and Potato Bake is exactly what you need. I’ve found this recipe to be a perfect way to combine the wholesome goodness of potatoes with the fresh, light taste of zucchini. What I love most about this dish is how it transforms simple ingredients into something truly special, creating layers of flavor that will have everyone asking for seconds. Whether you’re serving it alongside a Sunday roast or bringing it to a potluck dinner, this versatile bake never disappoints.
Ingredients
- 4 medium potatoes, thinly sliced
- 3 medium zucchini, sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese (or sharp cheddar as an alternative)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a small pan and sauté the onion and garlic until softened, about 5 minutes.
- Layer half of the sliced potatoes in the bottom of the baking dish, slightly overlapping them.
- Add a layer of zucchini slices on top of the potatoes.
- Sprinkle half of the sautéed onion-garlic mixture, half of the thyme, and season with salt and pepper.
- Pour half of the cream and sprinkle half of both cheeses.
- Repeat the layers with remaining ingredients.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 25-30 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 20 minutes
Servings: 8-10 portions
Recipe Notes
Here are some helpful tips to ensure your Zucchini and Potato Bake turns out perfectly:
- Slice the potatoes and zucchini to an even thickness (about 1/8 inch) to ensure they cook uniformly. A mandoline slicer works great for this.
- Pat the zucchini slices with paper towels to remove excess moisture before layering.
- Let the bake rest for 10-15 minutes after removing it from the oven. This helps the layers set and makes serving easier.
- If the top browns too quickly, cover it loosely with foil while continuing to bake.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking. Just add an extra 10-15 minutes to the cooking time if baking straight from the fridge.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the result won’t be quite as rich.
Zucchini and Potato Bake
A comforting side dish that's both nutritious and delicious, combining the wholesome goodness of potatoes with the fresh, light taste of zucchini.
Ingredients
- 4 medium potatoes thinly sliced
- 3 medium zucchini sliced into rounds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese or sharp cheddar as an alternative
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Heat olive oil in a small pan and sauté the onion and garlic until softened, about 5 minutes.
- Layer half of the sliced potatoes in the bottom of the baking dish, slightly overlapping them.
- Add a layer of zucchini slices on top of the potatoes.
- Sprinkle half of the sautéed onion-garlic mixture, half of the thyme, and season with salt and pepper.
- Pour half of the cream and sprinkle half of both cheeses.
- Repeat the layers with remaining ingredients.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 25-30 minutes until golden brown and bubbly.
