Zucchini Potato Casserole

Indulge in the comforting layers of this hearty Zucchini Potato Casserole, a perfect balance of creamy, cheesy decadence and wholesome vegetables. Thinly sliced zucchini and russet potatoes are layered with a luscious garlic and herb-infused cream sauce, giving every bite a burst of flavor. Topped with golden, crunchy panko breadcrumbs and a blend of melted cheddar and parmesan cheese, this casserole offers an irresistible texture contrast that will have everyone reaching for seconds. Ideal as a side dish or vegetarian main course, this baked casserole is easy to prepare, making it a show-stopping addition to weeknight dinners or holiday feasts. With just 20 minutes of prep and a fragrant bake time, it’s a true crowd-pleaser worth savoring. Perfect keywords: zucchini potato casserole, cheesy vegetable bake, easy side dish, vegetarian comfort food.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 4 medium russet potatoes
• 1 medium onion
• 2 garlic cloves
• 1.5 cups shredded cheddar cheese
• 0.5 cups parmesan cheese
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 0.5 cups panko breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

Wash and dry the zucchini and potatoes. Using a mandoline slicer or a sharp knife, thinly slice the zucchini and potatoes into 1/8-inch rounds. Set aside.

Step 3

Peel and finely chop the onion and garlic cloves.

Step 4

Heat a skillet over medium heat and melt the butter. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Remove from heat.

Step 5

In a medium bowl, combine the cooked onion and garlic, heavy cream, dried oregano, dried thyme, salt, and black pepper. Mix well.

Step 6

Spread a thin layer of the cream mixture in the bottom of the prepared baking dish.

Step 7

Arrange one layer of potato slices, slightly overlapping them. Follow with a layer of zucchini slices. Sprinkle a portion of the shredded cheddar cheese and parmesan cheese over the slices. Pour a small amount of the cream mixture on top.

Step 8

Repeat the layers (potatoes, zucchini, cheese, and cream) until all the ingredients are used, ending with a final layer of cheese on top.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top layer of cheese.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.

Step 12

Allow the casserole to cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	1971.1 grams (1971.1g)

Amount per serving	% Daily Value*
Calories	3050

Total Fat 189.70g	243%
Saturated Fat 109.90g	550%
Polyunsaturated Fat 1.80g
Cholesterol 528mg	176%
Sodium 9719mg	423%
Total Carbohydrate 242.40g	88%
Dietary Fiber 20.80g	74%
Total Sugars 57.70g
Protein 90.80g	182%

Vitamin D 0IU	0%
Calcium 1931mg	149%
Iron 13mg	69%
Potassium 5464mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 11.9%

Carbs: 31.9%