Zucchini Bake with Cheese and Potatoes

A comforting, cheesy casserole made with tender potatoes, zucchini, herbs, and a golden melted cheese topping. Perfect as a side dish or a vegetarian main course.

Servings

6

Prep Time

20 minutes

Cook Time

50–60 minutes

Ingredients

Vegetables

• 2 medium zucchini, thinly sliced
• 3 medium potatoes (Yukon Gold or russet), thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Sauce

• 1 cup (240 ml) milk
• ½ cup (120 ml) heavy cream
• 1 tbsp all-purpose flour
• 1 tbsp butter
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

Cheese

• 1½ cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese

Optional Topping

• ¼ cup breadcrumbs
• 1 tbsp olive oil

Instructions

1. Prepare the Oven and Baking Dish

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.

2. Make the Cream Sauce

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Slowly whisk in milk and cream until smooth.
4. Add garlic, thyme, oregano, salt, and pepper.
5. Simmer for 2–3 minutes until slightly thickened.
6. Remove from heat.

3. Assemble the Casserole

1. Arrange half of the potato slices in the baking dish.
2. Top with half of the zucchini and onion slices.
3. Spoon over one-third of the sauce.
4. Sprinkle with half of the mozzarella and cheddar.
5. Repeat with the remaining potatoes, zucchini, onions, another third of the sauce, and remaining mozzarella and cheddar.
6. Pour the remaining sauce evenly over the top.
7. Sprinkle with Parmesan cheese.

4. Add Topping (Optional)

1. Mix breadcrumbs with olive oil.
2. Sprinkle over the casserole for extra crunch.

5. Bake

1. Cover with foil and bake for 35 minutes.
2. Remove foil and bake for 15–20 minutes more, until:
   • Potatoes are tender
   • Cheese is melted and golden
   • Sauce is bubbling

6. Rest and Serve

1. Let the casserole rest for 10 minutes before serving.
2. Garnish with fresh parsley or chives if desired.

Optional Add-Ins

• Cooked bacon bits
• Sautéed mushrooms
• Spinach
• Diced ham
• Red pepper flakes for a little heat

Storage

• Refrigerate for up to 4 days.
• Reheat in a 350°F (175°C) oven until warmed through.
• Freeze for up to 2 months.

Approximate Nutrition (per serving)

• Calories: 320–420
• Protein: 14–18 g
• Carbohydrates: 25–30 g
• Fat: 18–24 g