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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 -10 servings
Calories 300 kcal

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.