There’s something magical about a simple yet incredibly satisfying dinner that combines the best of comfort food with fresh, wholesome ingredients. This zucchini and potato bake is a testament to how a few basic ingredients can transform into a mouthwatering meal that will have everyone asking for seconds.
Ingredients
- 500 ml (2 cups) heavy cream
- 160 grams (1 cup) freshly grated Parmesan cheese
- 3-4 spring onions, finely chopped
- 3-4 garlic cloves, minced
- 2 medium zucchinis, thinly sliced
- 900 grams (2 lbs) potatoes, peeled and thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon dried oregano
- Sunflower oil for greasing
Step-by-Step Cooking Instructions
- Preheat the oven to 200°C (400°F). Grease a large baking dish with sunflower oil.
- Wash and prepare the vegetables:
- Peel the potatoes and slice them thinly (about 3-4 mm thick)
- Wash the zucchinis and slice them to a similar thickness
- Finely chop the spring onions
- Mince the garlic cloves
- In a large mixing bowl, combine the heavy cream, minced garlic, chopped spring onions, salt, black pepper, and dried oregano. Whisk until well mixed.
- Begin layering the dish:
- Start with a thin layer of sliced potatoes covering the bottom of the baking dish
- Add a layer of zucchini slices
- Pour a portion of the cream mixture
- Sprinkle some Parmesan cheese
- Repeat the layering process until all ingredients are used, ensuring the top layer is covered with cream and cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- Let the dish rest for 10 minutes before serving to allow the cream to set.
Nutritional Information
Per Serving (approximately):
- Calories: 420
- Protein: 12g
- Carbohydrates: 35g
- Fat: 27g
- Fiber: 4g
Preparation Time: 20 minutes Cooking Time: 60-65 minutes Total Time: 80-85 minutes Servings: 4-6
Cooking Tips and Tricks
- Use a mandoline slicer for uniform, thin vegetable slices
- Choose waxy potatoes like Yukon Gold for the best texture
- For extra crispiness, broil the top for 2-3 minutes at the end
- Let the dish rest to allow the cream to thicken and set
Possible Variations and Substitutions
- Vegetarian Option: Keep as is
- Add Protein: Mix in cooked bacon or chicken
- Dairy-Free: Use coconut cream and nutritional yeast
- Herb Variations: Try thyme, rosemary, or basil instead of oregano
- Cheese Alternatives: Try Gruyère or sharp cheddar
Frequently Asked Questions
Q1: Can I make this dish ahead of time? Yes, you can prepare it earlier and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
Q2: How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain texture.
Q3: Can I use different vegetables? Absolutely! Try adding carrots, sweet potatoes, or other root vegetables.
Q4: Is this dish gluten-free? Yes, this recipe is naturally gluten-free. Always check individual ingredient labels.
Q5: Can I freeze this casserole? It’s best fresh, but you can freeze for up to a month. Thaw in the refrigerator and reheat in the oven.
Storage and Make-Ahead Tips
- Refrigerate leftovers within 2 hours of cooking
- Store in an airtight container for up to 3 days
- Reheat in the oven at 180°C (350°F) for best results
- Not recommended for long-term freezing due to cream-based sauce
Enjoy this creamy, comforting zucchini and potato bake that’s sure to become a family favorite!