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Zucchini Potato Bake Recipe
This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic alfredo. This potato bake has simple ingredients and it comes together quickly.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●casserole dish
- ●oven
📝 Preparation Steps
1
In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
2
Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.
zucchini2 lbstsp black pepper (divided)1/2
3
Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
zucchini2 lbs
4
Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for ⏱️ 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least ⏱️ 10 minutes. Garnish with more chives if desired and serve.
Nutrition Facts
calories
341 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
620 mg
protein Content
9 g
cholesterol Content
98 mg
carbohydrate Content
19 g
saturated Fat Content
16 g
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