zucchini and potato bake recipe

Written ByJenny Smyth Posted on
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The Best zucchini and potato bake recipe

I’m so excited to share with you one of my family’s favorite recipes, the zucchini and potato bake. It’s a dish that’s been passed down through generations, and it never fails to impress. The combination of tender zucchinis and fluffy potatoes, all wrapped up in a rich and savory sauce, is just perfect for any occasion. Whether you’re looking for a comforting side dish or a satisfying main course, this recipe is sure to become a staple in your household.

I love how easy it is to make, yet it looks and tastes like a dish from a fancy restaurant. My kids can’t get enough of it, and my husband always asks for seconds. It’s also a great way to get your daily dose of vegetables, as the zucchinis are packed with nutrients and the potatoes are a good source of fiber. Plus, it’s incredibly versatile – you can serve it as a side dish, add some protein like chicken or fish on top, or even use it as a filling for wraps or sandwiches.

The best part? It’s ready in under an hour, making it perfect for busy weeknights or special occasions alike. I’ve made this recipe countless times over the years, and I still can’t get enough of it. The smell of roasting vegetables wafting from the oven is just heavenly, and the flavors are always perfectly balanced.

If you haven’t tried this recipe yet, I highly recommend giving it a shot – I promise you won’t be disappointed! One thing I love about this recipe is that it’s incredibly easy to customize to your taste. Want more spice? Add some red pepper flakes!

Need more acidity? Squeeze in some fresh lemon juice! The possibilities are endless, making this recipe perfect for picky eaters or adventurous foodies alike.

Zucchini and Potato Bake

4.9 from 691 votes

A comforting and flavorful zucchini and potato bake that’s perfect for a hearty meal. This dish combines tender zucchini and potatoes in a creamy sauce, baked to golden perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetables

3 medium zucchinis, sliced
2 medium potatoes, sliced
1 medium onion, thinly sliced

For the Sauce

1 cup heavy cream
1 cup grated cheddar cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

For the Topping

1/2 cup breadcrumbs
2 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a baking dish with olive oil.
3In a large mixing bowl, combine sliced zucchinis, potatoes, and onions.
4Toss to mix well.
5In a separate bowl, mix heavy cream, grated cheddar cheese, minced garlic, dried oregano, and dried basil.
6Season with salt and pepper.
7Pour the sauce over the vegetables and toss to coat evenly.
8Transfer the vegetable mixture to the greased baking dish.
9Spread it evenly.
10Cover the dish with foil and bake for 20 minutes.
11Remove the foil.
12In a small bowl, mix breadcrumbs and olive oil.
13Sprinkle the breadcrumb mixture evenly over the top of the bake.
14Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the top is golden brown and the vegetables are tender.
15The sauce should be bubbling around the edges.
16Let the bake rest for 5 minutes before serving.
17This allows the sauce to thicken slightly and makes it easier to serve.
18Serve hot with a side salad.

🔧Equipment

Mixing bowl
Baking dish
Oven
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 12g

📝Notes

Tips: You can add other vegetables like bell peppers or mushrooms for extra flavor and nutrition. For a lighter version, use milk instead of heavy cream and reduce the amount of cheese.

This zucchini and potato bake recipe has become a staple in our household over the years – it’s always a crowd-pleaser! Whether you’re serving it as a side dish or using it as a filling for wraps or sandwiches, this recipe is sure to delight both kids and adults alike.

One thing I love about this recipe is how well it freezes – simply let it cool completely before transferring it to an airtight container for up to 3 months in your freezer. When reheating leftovers, simply place them in the oven at 350°F (175°C) for 20-25 minutes or until warmed through.

❓ Frequently Asked Questions About Zucchini and Potato Bake

Q: What type of potatoes should I use for this recipe?

A: For this recipe, I recommend using thin-skinned potatoes like Yukon Gold or Russet. They’ll hold their shape nicely during baking and provide a delicious flavor contrast to the zucchinis.

Q: Can I substitute other vegetables for the zucchinis?

A: Absolutely! While zucchinis are the star of this recipe, you can experiment with other summer squash varieties like crookneck or pattypan. Just be sure to adjust the cooking time accordingly.

Q: How do I ensure that my zucchini and potato bake doesn’t become too soggy?

A: To prevent sogginess, make sure to pat the zucchinis dry with paper towels before adding them to the dish. This will help remove excess moisture and promote even browning.

Q: Can I prepare this recipe ahead of time?

A: Yes! You can prepare the ingredients up to 24 hours in advance and store them in separate containers until ready to assemble and bake.

Q: Do I need to adjust the cooking time if using different types of cheese?

A: While some cheeses melt faster than others (like mozzarella), others may require more time (like Parmesan). Keep an eye on your cheese during baking and adjust cooking time as needed.

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