Creamy Zucchini Potato Bake

This creamy and savory Zucchini Potato Bake is a delicious and comforting side dish made with layers of tender zucchini and thinly sliced Yukon Gold potatoes. Baked in a rich garlic-parmesan cream and finished with fresh herbs, it’s perfect for potlucks, holiday dinners, or cozy family meals.

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Ingredients

For the Bake:

• 2 lbs zucchini
• 2 lbs Yukon Gold potatoes (small, similar diameter to zucchini)
• 1 teaspoon sea salt
• ½ teaspoon black pepper, divided
• ½ teaspoon dried oregano

For the Cream Mixture:

• 2 cups heavy whipping cream
• 1½ cups shredded low-fat Parmesan cheese, divided
• 2 garlic cloves, minced
• 2 tablespoons chopped chives or green onion, plus more for garnish

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Instructions

1. Preheat and Prep

• Preheat your oven to 400°F (200°C).
• Lightly grease a 9×13-inch baking dish and set aside.

2. Make the Cream Mixture

• In a medium bowl, whisk together the heavy cream, 1 cup of the Parmesan cheese, minced garlic, and chopped chives. Set aside.

3. Slice the Vegetables

• Slice zucchini into ¼-inch thick rounds.
• Slice the potatoes very thinly—about 1/16-inch thick (a mandoline is helpful here).
• Place both sliced vegetables in a large mixing bowl and toss with 1 teaspoon sea salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano.

4. Assemble the Bake

• Arrange the zucchini and potato slices in the prepared baking dish, alternating the two.
• Since you’ll have more potato slices, feel free to double them up occasionally throughout the layers.
• Pour the cream mixture evenly over the vegetables.
• Sprinkle the top with the remaining ½ cup Parmesan cheese.

5. Bake and Serve

• Bake uncovered for 40–45 minutes, or until the potatoes are fork-tender and the top is golden brown.
• Remove from the oven and let rest for at least 10 minutes before serving.
• Garnish with additional chives or green onions if desired.

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Why You’ll Love This Recipe

• Rich & Comforting: Creamy texture with cheesy goodness in every bite.
• Beautifully Layered: Visually appealing for holidays or dinner parties.
• Balanced Flavors: The mild zucchini balances the richness of potatoes and cream.
• Simple Ingredients: Made with pantry and fridge staples.

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Tips

• Use a mandoline for uniformly thin potato slices to ensure even baking.
• Don’t skip the resting time—it helps the bake set for cleaner slices.
• Zucchini slices should be slightly thicker than potato slices to avoid overcooking.
• If the top starts browning too quickly, loosely cover with foil during baking.

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Variations and Substitutions

• Cheese Options: Swap Parmesan with Gruyère, mozzarella, or cheddar.
• Herbs: Add fresh thyme, rosemary, or parsley for more depth.
• Lighter Version: Use half-and-half or a mix of milk and cream to reduce richness.
• Add Protein: Mix in crumbled cooked bacon or diced cooked ham between layers.
• Vegan/Dairy-Free: Use a plant-based cream and cheese substitute.

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FAQs

Can I make this ahead of time?
Yes, assemble it in advance and refrigerate. Bring to room temperature before baking or add a few minutes to the baking time.

Can I use different potatoes?
Yes, russets or red potatoes work too, but Yukon Golds hold their shape and texture best.

Do I need to peel the potatoes?
No need—just wash them well. The skin adds texture and nutrients.

How do I store leftovers?
Store in the fridge for up to 4 days. Reheat in the oven or microwave.

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Serving and Suggestions

• Serve as a side dish with roast chicken, grilled meats, or baked fish.
• Add a crisp green salad or sautéed greens for a balanced meal.
• Great for potlucks, Thanksgiving, Easter, or Sunday dinners.
• Leftovers make a delicious next-day brunch paired with eggs.