Here’s a delicious and exclusive recipe for Baked Zucchini and Potato Casserole. This hearty dish combines tender zucchini and potatoes, baked to perfection with a cheesy, creamy topping. It’s perfect as a side dish or a light main course!
Baked Zucchini and Potato Casserole
Overview
This Baked Zucchini and Potato Casserole is a comforting dish that highlights the flavors of fresh zucchini and potatoes. With layers of creamy goodness and a crispy topping, it’s a fantastic way to enjoy seasonal vegetables!
Ingredients
- 3 medium zucchinis, thinly sliced
- 2 large potatoes, thinly sliced (Yukon Gold or Russet work well)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh herbs for garnish (such as parsley or basil)