Step 1: Preheat the Oven
- Preheat your oven: Set the oven to 375°F (190°C).
Step 2: Prepare the Vegetables
- Slice the vegetables: Thinly slice the zucchini and potatoes using a knife or mandoline for even thickness.
- Chop the onion and garlic: Finely chop the onion and mince the garlic.
Step 3: Sauté the Onion and Garlic
- Heat the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Sauté the onion and garlic: Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutesuntil the onion is translucent.
Step 4: Mix the Creamy Filling
- Combine the cream and spices: In a bowl, mix the heavy cream, dried thyme, salt, and pepper. Stir well to combine.
Step 5: Layer the Casserole
- Prepare the baking dish: Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
- Layer the vegetables: Begin layering by placing half of the sliced potatoes at the bottom of the dish. Follow with half of the zucchini slices, then half of the sautéed onion and garlic mixture.
- Add cream mixture: Pour half of the cream mixture over the layered vegetables. Sprinkle with half of the shredded cheese.
- Repeat layers: Repeat the layers with the remaining potatoes, zucchini, onion and garlic, cream mixture, and finish with the remaining cheese on top.
Step 6: Add Breadcrumbs (Optional)
- Prepare the topping: If using, mix the breadcrumbs with 1 tablespoon of olive oil and sprinkle over the top of the casserole for added crunch.
Step 7: Bake
- Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Uncover and continue baking: After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden and bubbly.
Step 8: Serve
- Cool and garnish: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs for a pop of color and flavor.
Tips for Success
- Customize your veggies: Feel free to add other vegetables such as bell peppers, mushrooms, or spinach for added nutrition and flavor.
- Make it lighter: Substitute heavy cream with a lighter option like milk or a dairy-free alternative if desired.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Health Benefits
- Vegetable-rich: This casserole is packed with nutritious zucchini and potatoes, providing fiber and essential vitamins.
- Cheesy goodness: While indulgent, cheese adds calcium and protein to the dish, making it satisfying and delicious.
This Baked Zucchini and Potato Casserole is a delightful way to enjoy fresh vegetables in a creamy, cheesy format. Perfect as a side dish for family dinners or a light main course, it’s sure to be a hit! Enjoy every comforting bite!