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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
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.
Peel and finely chop the onion and garlic cloves.
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.
In a medium bowl, combine the cooked onion and garlic, heavy cream, dried oregano, dried thyme, salt, and black pepper. Mix well.
Spread a thin layer of the cream mixture in the bottom of the prepared baking dish.
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.
Repeat the layers (potatoes, zucchini, cheese, and cream) until all the ingredients are used, ending with a final layer of cheese on top.
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.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.1 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1946 mg | 150% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 5493 mg | 117% | |
*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.
