Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

You will not be disappointed by making this Potato Zucchini Bake! It uses simple ingredients, comes together pretty quickly, can be made in advance and tastes so delicious! If you love Old Fashioned Scalloped Potatoes, this is the dish for you.

What is this Potato and Zucchini Bake Like

• Difficulty – A pretty straight forward dish to make. This dish uses a Roux Sauce. If you are unfamiliar and would like more tips, see the Roux Sauce post.
• Taste – A wonderful combination of tender potatoes with a mild zucchini flavour. It a little creamy, but not too much. The top crisps up nicely.
• Serving – This recipe makes four generous servings. In the recipe card below you can easily adjust serving sizes. Just keep in mind, if you scale up the recipe, you will need a bigger baking dish.

Ingredients

• Potatoes – I used medium sized potatoes for this recipe, it was four potatoes. Depending on the size of your potatoes, you may need more or less.
• Zucchini – One medium sized zucchini was plenty for this dish.
• Milk – I used whole milk, but semi skimmed will work fine.
• Butter – I used unsalted regular butter.
• Flour – Just all purpose flour works great for the sauce.
• Cheese – A mix of both Gouda and Parmesan cheese are used to make the creamy sauce.
• Seasonings – I used dried oregano, salt and pepper to season the sauce.
• Bread crumbs – This recipe uses panko bread crumbs to give the dish a bit of a crispy topping.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c.  Grease a 6 x 4 inch (or equivalent size) deep sided casserole or baking dish.  Set aside.
2. Thinly slice potatoes and zucchini – Peel and wash the potatoes.  Then, using a sharp knife, thinly slice the potatoes.  Slice them so thin that they can easily fold over.  Trim the ends off the zucchini.  Then, thinly slice the zucchini as you did with the potatoes.
3. Layer potatoes and zucchini – Layer the potatoes and zucchini in the casserole dish by placing a potato slice and then a zucchini slice.  Repeat for all potatoes and zucchini.  Set aside while you make the sauce.
4. Make sauce – In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute.  Add the flour and whisk until it forms a paste.  This will happen quickly.  Continue to stir for about a minute more.  Gradually start pouring in the milk.  Whisk as you pour.  The sauce will start to thicken as you whisk in the milk and it heats up.  Continue this process, until you have added all the milk.  This should take between 3 – 5 minutes.  Remove from heat and add the salt, pepper, oregano, Gouda cheese and Parmesan Cheese.  Stir until you have a smooth sauce. 
5. Pour over sauce – Pour the sauce over the vegetables making sure they are all coated.
6. Top with bread crumbs and extra cheese – Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese.  Sprinkle over the top of the casserole dish.
7. Bake – Loosely cover with foil and place in the oven for one hour.  Remove the foil and continue to bake for a further 20 minutes or until completely cooked through, golden and bubbly.
8. Serve – Remove from oven and allow to rest for about 5 minutes before serving.

Recipe Tips

• Cutting the potatoes and Zucchini – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
• Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
• Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
• Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

Substitutions

• Potatoes – Change the flavour completely by using sweet potatoes.
• Cheese – I used a mix of Gouda and Parmesan cheese. You could opt to use just one of these or mix in Cheddar or Harvarti.
• Oregano – Feel free to use any dried herbs that you prefer like basil, rosemary, thyme, dill or even tarragon.
• Panko bread crumbs – Opt to use any kind of coarse bread crumbs or even crushed up crackers like Ritz for a great flavour.

Serving

This is a fantastic Thanksgiving side dish to add to your table. And here’s a few dishes you might like to serve it alongside.

• Simmered Pork Tenderloin Pot Roast
• Pork Medallions in a Dijon Mustard Sauce
• Italian Stuffed Chicken Breast
• Roasted Spatchcock Chicken
• Stuffing Topped Roasted Turkey Tenderloin

Frequently Asked Questions

Potato & Spinach Gratin

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Check out this recipe

Old Fashioned Scalloped Potatoes

Sometimes we all crave food from our childhoods that our grandmothers and mothers used to make. Well, it doesn’t get a whole lot more old school than these Old Fashioned Scalloped Potatoes. A classic family favourite that’s great for any season.

Check out this recipe

Parmesan Topped Zucchini

You can't beat a quick and tasty side dish. This Parmesan Topped Zucchini is prepped quick and then you just pop it in the oven until dinner time. Tender and soft zucchini roasted with garlic, olive oil, sea salt and fresh grated parmesan cheese. 

Check out this recipe

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US CustomaryMetric

Potato Zucchini Bake

Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Main Course

Cuisine: North American

Keyword: comfort food, thanksgiving side dishes

Servings: 4 servings

Calories: 337kcal

Author: Julia Pinney

Ingredients

• 1 lb potatoes approximately 3 large
• 1 medium zucchini
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups milk
• 1/2 cup Gouda cheese grated
• 1/3 cup Parmesan cheese grated
• 1 Teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup Panko bread crumbs
• 2 Tablespoons Parmesan cheese for topping the dish

US Customary – Metric

Instructions

• Preheat oven to 375 degrees f/190 degrees c.  Grease a 6 x 4 inch (or equivalent size) deep sided casserole or baking dish.  Set aside.
• Peel and wash the potatoes.  Then, using a sharp knife, thinly slice the potatoes.  Slice them so thin that they can easily fold over.  Trim the ends off the zucchini.  Then, thinly slice the zucchini as you did with the potatoes.
• Layer the potatoes and zucchini in the casserole dish by placing a potato slice and then a zucchini slice.  Repeat for all potatoes and zucchini.  Set aside while you make the sauce.
• In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute.  Add the flour and whisk until it forms a paste.  This will happen quickly.  Continue to stir for about a minute more.  Gradually start pouring in the milk.  Whisk as you pour.  The sauce will start to thicken as you whisk in the milk and it heats up.  Continue this process, until you have added all the milk.  This should take between 3 – 5 minutes.  Remove from heat and add the salt, pepper, oregano, Gouda cheese and Parmesan Cheese.  Stir until you have a smooth sauce.
• Pour the sauce over the vegetables making sure they are all coated.
• Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese.  Sprinkle over the top of the casserole dish.
• Loosely cover with foil and place in the oven for one hour.  Remove the foil and continue to bake for a further 20 minutes or until completely cooked through, golden and bubbly.
• Remove from oven and allow to rest for about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Cutting the potatoes and Zucchini – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
2. Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
3. Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
4. Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

Nutrition Facts

Potato Zucchini Bake

Amount Per Serving (1 serving)

Calories 337 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 56mg19%

Sodium 1091mg47%

Potassium 847mg24%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 9g10%

Protein 19g38%

Vitamin A 550IU11%

Vitamin C 31mg38%

Calcium 517mg52%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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