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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.
This zucchini potato bake is creamy, dreamy and cheesy with a beautifully seasoned cream sauce. Made with simple ingredients, this bake comes together quickly and is irresistibly delicious!
This dish is reminiscent of potatoes au gratin with the golden, cheesy crust that forms and the luscious cream sauce. The addition of the herbes de provence adds a subtle flavor that elevates this dish to a whole new level. This zucchini bake is a multi-functional dish that can be served alone or as a side for a truly elegant meal.
Zucchini
There are tons of delicious ways to cook with zucchini, besides my moist and delicious chocolate zucchini bread, you can also grill them, roast them, saute them, throw them into pastas, bake them into lasagna – the possibilities are endless when you’ve got zucchini on hand!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Zucchini – Cleaned and sliced.
- Potatoes – I used Yukon gold potatoes!
- Heavy Cream – Substitute coconut cream or half and half.
- Salt & Pepper – To taste.
- Spices – I used a blend of herbes de provence, garlic powder and onion powder
- Parmesan Cheese – I used freshly grated, use what you have!
- Chives – Chopped for garnish.
How to make zucchini potato bake
- Preheat Oven – Preheat the oven to 400°F.
- Prep Zucchini – Using a sharp knife or mandoline, slice the zucchini into 1/4″ rounds. Peel the potatoes and slice them into 1/8″ rounds.
- Make the Sauce – Mix the heavy cream with the salt, pepper, herbes de provence, garlic powder, onion powder, and 1 cup of parmesan cheese.
- Assemble – Arrange the sliced zucchini and potatoes, slightly overlapping each other, in a 9×13″ casserole dish. Pour the cream mixture evenly into the casserole dish, and top with remaining parmesan cheese.
- Bake – Bake uncovered for 35-40 minutes, or until bubbly and browned on the top.
How to serve
You can serve this zucchini potato bake on its own, but it also makes for the perfect side dish! Paired with a nice juicy steak or tender baked chicken breast, a warm biscuit or side salad and you’ve got yourself a home run meal.
Can I make this in advance?
You can absolutely prep this zucchini potato bake a day in advance! Store covered in your fridge overnight and when you’re ready – pop it in the oven! Easy.
How to store leftover zucchini bake
Store leftovers covered tightly in plastic wrap, foil or an airtight container and store in the fridge for 3-4 days.
Did you like this recipe? Try these!
- Zucchini Boats
- Cheesy Zucchini Quiche
- Crispy Fried Zucchini
- Zucchini Lasagna
- Baked Parmesan Zucchini Crisps
- Zucchini Bread
- Zucchini and Ricotta Galette
- Chicken Enchilada Stuffed Zucchini
Zucchini Potato Bake
Equipment
Ingredients
- 2 zucchini
- 4-5 Yukon gold potatoes
- 2 cups heavy cream
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 teaspoon herbes de provence
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 2/3 cups parmesan cheese
- chives chopped for garnish
Instructions
- 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 9×13" 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.
Tips & Notes:
- Store leftovers covered tightly in plastic wrap, foil or an airtight container and store in the fridge for 3-4 days.
