Creamy and cheesy zucchini and potato bake
small potatoes (same diameter as zucchini) -2 lbs
black pepper-½ tsp
dried oregano-½ tsp
heavy whipping cream-2 cups
shredded parmesan cheese-1½ cups
minced garlic -2 cloves
green onion-2 Tbsp
- Stir together cream, parmesan cheese, garlic cloves and green onions in a medium bowl.
- Slice zucchini into ¼ thick rings. Zucchini should be sliced thicker than potatoes. Very thinly slice potatoes into 1/16 thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, ½ tsp black pepper and ½ tsp oregano.
- Layer vegetables in the oven dish, alternating with zucchini and potatoes.
- Pour cream mixture evenly over top and sprinkle with ½ cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes. Remove from oven and rest at least 10 minutes.