Description
This Zucchini Potato Bake is a delicious and comforting side dish that combines layers of thinly sliced zucchini, potatoes, onions, and a cheesy cream sauce. It’s easy to make and perfect for a family dinner or potluck.
Ingredients
Scale
Zucchini Potato Bake Recipe:
- 2 medium zucchinis, thinly sliced
- 2 medium potatoes, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Prepare vegetables: Toss zucchini, potatoes, onion, olive oil, garlic, thyme, salt, and pepper in a bowl.
- Layer vegetables: Arrange half of the vegetables in the dish, sprinkle with half of the cheeses, repeat, and top with remaining cheeses.
- Add cream: Pour heavy cream over the top.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 20–25 minutes until golden and tender.
- Serve: Let it rest for 5–10 minutes before garnishing with parsley and serving.
Notes
- You can add cooked bacon or ham for extra flavor.
- Swap heavy cream with half-and-half or milk for a lighter version.
- A mandoline slicer helps achieve thin, even slices.
Nutrition
- Serving Size: 1/6 of bake
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
