zucchini and potato casserole | photo of a casserole pan with zucchini and potatoes and melted cheese in it

Delicious Zucchini And Potato Casserole

This delicious zucchini and potato casserole is so so good. This time of year is the time for zucchini.  The garden is bursting with zucchini and gardeners across the land are bringing bags and baskets of them to their neighbors sharing the bounty with them.  We have been looking for delicious recipes that we could let zucchini and potatoes shine. Both zucchini and potatoes can be a rather understated recipe but this recipe really is wonderful and we think that you will love them.  The zucchini can be changed and yellow squash and potatoes can be used instead.  Make sure you season your layers and use your favorite kind of cheese.  

 

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What Is Zucchini?

 

Zucchini is a summer squash that grows on an upright plant. There are dark green or yellow fruiting of varieties and they can grow over 3 feet in length.  Zucchini is normally picked smaller than that though because they get tougher and the seeds get large making it harder to eat.  

 

What Are The Health Benefits Of Zucchini? What Does It Do For Your Body?

 

Zucchini has so many health benefits.  It is full of vitamin c, vitamin b, vitamin A, potassium, and fiber.  It is rich in antioxidants and helps to relieve inflammation in the body by helping the body deal with free radicals. It can help with constipation, help with lowering cholesterol, healthy eyes, and heart health and so much more. Check out below for more zucchini benefits.

What Can I Do With Too Much Zucchini?

 

There are lots of things you can do with zucchini. You can put them in soups.  We love to put them in our tortilla soup for example. This is a great way to get them into family members that don’t normally like to eat zucchini.  You can slice them in thin slices or julienne them using a mandolin and put them in salads.  Slice them or dice them and freeze them on cookie sheets for in the winter months to use in soups, casseroles, and other dishes.  After they are frozen you can put them in vacuum seal or zipper bags. Another thing you can do with zucchini is make some zucchini relish and can it.  It tastes delicious in stew and hot pinto beans and other things.  It is great and will last all winter long.  You can finely grate zucchini and put it into your pot of chili and even spaghetti sauce. It can be breaded and fried and eaten dipped in ranch or marinara sauce. You can pickle it like cucumbers, make zucchini bread with it or zucchini muffins.  Try our delicious stuffed zucchini boats recipe. You can cook it in stirfry, make a zucchini and potato soup.  There is just so much you can make with zucchini!

Should You Peel A Zucchini?

 

No, you don’t need to peel zucchini.  Unlike a cucumber, the skin of zucchini is very thin and tender and there is no need to remove it before eating or cooking it. 

Should You Wash Zucchini Before Cooking?

 

Yes, with all fresh fruit and vegetables, you should always make sure you wash your produce. We like to use GSE (grapefruit seed extract) to clean our fruits and vegetables.  See our article on GSE

Is Zucchini Good For Weight Loss?

 

Zucchini is high in water and low in calories and carbohydrates.  It also has a lot of fiber so that it may help you feel full longer.

 

What you need for this recipe

 

 

Zucchini And Potato Casserole

 

Ingredients:

  • 3 Zucchini sliced thin with a knife or on a mandolin
  • 4 Yukon gold potatoes sliced thinly or on a mandolin
  • Avocado or Olive Oil
  • Breadcrumbs to cover the bottom of your casserole dish
  • Salt and pepper
  • Your favorite cheese, grated

 

Directions:

  • Wash your zucchini and pat dry.
  • Using a sharp knife or mandolin slice your zucchini very thinly
  • Add salt and pepper and set them aside.
  • Wash the potatoes and pat dry.
  • Using a sharp knife or mandolin slice your potatoes very thinly
  • Add salt and pepper and set them aside.
  • Brush oil on the casserole dish
  • Place the breadcrumbs on the bottom of the casserole dish
  • Begin to layer the potatoes on the bottom of the casserole dish over the bread crumbs. 
  • Make sure they are seasoned with salt and pepper.
  • Layer the zucchini on the top of the potatoes and again make sure they are seasoned with salt and pepper.
  • Add a layer of your favorite shredded cheese.
  • Put on top a layer of thinly sliced potatoes and season
  • Put on top of that a layer of zucchini thinly sliced and seasoned with salt and pepper.
  • Put on this a layer of your favorite cheese. 
  • Repeat this until you get to the top of your casserole dish ending with a layer of cheese.
  • You can put other seasonings that you love if you wish.
  • Preheat your oven to 400 F or 204 C
  • Optional – cover with foil to protect the cheese from getting hard when it bakes.
  • Place cookie sheet under your casserole dish and place it into a preheated oven to prevent messes in your oven.
  • Bake for 50 – 55 min or until the zucchini and potatoes are tender and cheese is melted.  
  • If desired put more cheese on the top and put it back in the oven until it is all fully melted.
  • Remove from the oven and place on a trivet to protect the counter. 
  • Cut into squares and serve the zucchini and potato casserole while it is still hot.
  • This can be served as a side dish with meat and a salad or as a main course dish without meat for a meatless meal.

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Delicious Zucchini And Potato Casserole

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Delicious casserole with zucchini and potato slices covered with yummy cheese.

Ingredients

  • 3 Zucchini sliced thin with a knife or on a mandolin
  • 4 Yukon gold potatoes sliced thinly or on a mandolin
  • Avocado or Olive Oil
  • Breadcrumbs to cover the bottom of your casserole dish
  • Salt and pepper
  • Your favorite cheese, grated
  • Thinly sliced tomatoes seasoned with salt and pepper.

Instructions

Wash your zucchini and pat dry.
Using a sharp knife or mandolin slice your zucchini very thinly
Add salt and pepper and set them aside.
Wash the potatoes and pat dry.
Using a sharp knife or mandolin slice your potatoes very thinly
Add salt and pepper and set them aside.
Brush oil on the casserole dish
Place the breadcrumbs on the bottom of the casserole dish
Begin to layer the potatoes on the bottom of the casserole dish over the bread crumbs. 
Make sure they are seasoned with salt and pepper.
Layer the zucchini on the top of the potatoes and again make sure they are seasoned with salt and pepper.
Add a layer of your favorite shredded cheese.
Put on top a layer of thinly sliced potatoes and season
Put on top of that a layer of zucchini thinly sliced and seasoned with salt and pepper.
Put on this a layer of your favorite cheese. 
Repeat this until you get to the top of your casserole dish ending with a layer of cheese.
Place salted and peppered tomato slices on the top of the cheese layer.
You can put other seasonings that you love if you wish.
Preheat your oven to 400 F or 204 C
Optional - cover with foil to protect the cheese from getting hard when it bakes.
Place cookie sheet under your casserole dish and place it into a preheated oven to prevent messes in your oven.
Bake for 50 - 55 min or until the zucchini and potatoes are tender and cheese is melted.  
If desired put more cheese on the top and put it back in the oven until it is all fully melted.
Remove from the oven and place on a trivet to protect the counter. 
Cut into squares and serve the zucchini and potato casserole while it is still hot.
This can be served as a side dish with meat and a salad or as a main course dish without a meat for a meatless meal.

Before You Go, Check Out These Other Recipes:

More information on zucchini:

*Dr Josh Axe Zucchini Health Benefits

*Impressive Health Benefits Of Zucchini by Kings Way Compounding

 

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