Zucchini Potato Bake Recipe

Creamy and cheesy zucchini and potato bake


  • Zucchini-2 lbs

  • small potatoes (same diameter as zucchini) -2 lbs

  • salt-1 tsp

  • 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.




Prep time

1 hour

Cooking time

45 minutes

Zucchini Potato Bake Recipe