Zucchini Potato Bake
This Zucchini Potato Bake is chock full of goodness - it's creamy and delicious with just the right amount of cheese and spices, giving it lots of flavour! The prep time is short and most of the work is done in the oven.
- 2 zucchini
- 4-5 Yukon gold potatoes
- 2 cups heavy cream
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp herbes de provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 2/3 cups parmesan cheese
- chives chopped for garnish
Preheat the oven to 400F°.
Using a sharp knife or mandoline, slice the zucchini into 1/4" rounds. Peel the potatoes and slice them into 1/8" rounds.
Mix the heavy cream with the salt, pepper, herbes de provence, garlic powder, onion powder, and 1 cup of parmesan cheese.
Arrange the sliced zucchini and potatoes, slightly overlapping each other, in a 9x13" casserole dish. Pour the cream mixture evenly into the casserole dish, and top with remaining parmesan cheese.
Bake uncovered for 35-40 minutes, or until bubbly and browned on the top.
- Store leftovers covered tightly in plastic wrap, foil or an airtight container and store in the fridge for 3-4 days.
Calories: 323kcal | Carbohydrates: 17g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 454mg | Potassium: 492mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 23mg | Calcium: 272mg | Iron: 1mg