If you’re in the mood for a savory and hearty dish, this Parmesan Crusted Zucchini and Potato Casserole is perfect for you! Combining the earthy flavors of potatoes and fresh zucchini with the rich, nutty taste of Parmesan cheese, this casserole is a satisfying and flavorful choice for any occasion. It’s layered with thinly sliced potatoes and zucchini, topped with a generous amount of cheese, and baked to perfection, forming a deliciously golden crust. Whether you’re hosting a dinner party or simply looking to elevate a family meal, this casserole is a guaranteed crowd-pleaser.
Ingredients:
- 3 large zucchini, thinly sliced
- 4 medium-sized russet potatoes, peeled and thinly sliced
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
Step 2: Prepare the Potatoes and Zucchini
Thinly slice the zucchini and potatoes using a mandoline slicer or a sharp knife. The slices should be about 1/8 inch thick to ensure even cooking.
Step 3: Sauté Garlic and Onion
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 3-4 minutes). Remove from heat and set aside.
Step 4: Layer the Vegetables
In your greased baking dish, start by arranging a single layer of potato slices on the bottom. Sprinkle the top with a pinch of salt, pepper, and a little of the sautéed onion-garlic mixture. Add a layer of zucchini slices on top, seasoning again with salt, pepper, and the onion-garlic mixture.
Step 5: Add Parmesan and Repeat
After each layer of zucchini and potato, sprinkle a generous handful of Parmesan cheese. Repeat the layering process until all vegetables are used, finishing with a final layer of Parmesan on top.
Step 6: Make the Cream Mixture
In a small bowl, whisk together the heavy cream, thyme, and oregano. Pour this mixture evenly over the layered vegetables in the casserole dish.
Step 7: Top with Cheese and Bake
Finish the casserole by sprinkling the mozzarella cheese evenly across the top. Cover the dish with foil and bake in the preheated oven for 40 minutes.
Step 8: Remove Foil and Finish Baking
After 40 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the top is golden brown, and the vegetables are tender. If you want an extra-crispy crust, you can broil the casserole for the last 2-3 minutes of cooking.
COOKING Notes:
- To ensure uniform cooking, make sure to slice the zucchini and potatoes evenly. A mandoline slicer can make this easier and more precise.
- You can add more cheese for an extra cheesy casserole if desired, but this version already has a good balance between creamy and cheesy without being too heavy.
Serving Suggestions:
This Parmesan Crusted Zucchini and Potato Casserole pairs perfectly with a light side salad or roasted vegetables. For a heartier meal, serve it alongside grilled chicken, fish, or steak. Garnish with a sprinkle of fresh parsley for a pop of color and extra flavor.
Tips:
- Substitute vegetables: If zucchini isn’t available, try using yellow squash or eggplant. The layers of tender vegetables are what make this dish special, so don’t hesitate to experiment.
- Use different cheeses: Try adding a mix of cheeses like Gruyere or cheddar for a deeper flavor.
- Meal prep: This casserole can be made ahead of time. Simply assemble the dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature before putting it in the oven.
Prep Time:
20 minutes
Cooking Time:
55-60 minutes
Total Time:
1 hour 20 minutes
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 14g
- Sodium: 550mg
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 4g
Conclusion:
This Parmesan Crusted Zucchini and Potato Casserole is a simple yet elegant dish that’s sure to become a favorite. The layers of tender zucchini and potato, combined with the creamy sauce and golden, crispy Parmesan crust, make for an irresistible casserole. Whether you’re serving this at a dinner party or making it for a cozy family meal, it’s versatile enough to impress any crowd. The casserole is delicious on its own or served alongside your favorite main dishes. Plus, it’s easy to prepare ahead of time, making it ideal for busy weeknights or entertaining guests.
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Parmesan Crusted Zucchini and Potato Casserole Recipe
- Total Time: 1 hour 20 minutes
Ingredients
- 3 large zucchini, thinly sliced
- 4 medium-sized russet potatoes, peeled and thinly sliced
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
Step 2: Prepare the Potatoes and Zucchini
Thinly slice the zucchini and potatoes using a mandoline slicer or a sharp knife. The slices should be about 1/8 inch thick to ensure even cooking.
Step 3: Sauté Garlic and Onion
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 3-4 minutes). Remove from heat and set aside.
Step 4: Layer the Vegetables
In your greased baking dish, start by arranging a single layer of potato slices on the bottom. Sprinkle the top with a pinch of salt, pepper, and a little of the sautéed onion-garlic mixture. Add a layer of zucchini slices on top, seasoning again with salt, pepper, and the onion-garlic mixture.
Step 5: Add Parmesan and Repeat
After each layer of zucchini and potato, sprinkle a generous handful of Parmesan cheese. Repeat the layering process until all vegetables are used, finishing with a final layer of Parmesan on top.
Step 6: Make the Cream Mixture
In a small bowl, whisk together the heavy cream, thyme, and oregano. Pour this mixture evenly over the layered vegetables in the casserole dish.
Step 7: Top with Cheese and Bake
Finish the casserole by sprinkling the mozzarella cheese evenly across the top. Cover the dish with foil and bake in the preheated oven for 40 minutes.
Step 8: Remove Foil and Finish Baking
After 40 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the top is golden brown, and the vegetables are tender. If you want an extra-crispy crust, you can broil the casserole for the last 2-3 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
Nutrition
- Calories: 350
- Sodium: 550mg
- Fat: 18g
- Carbohydrates: 40g
- Protein: 14g