NatashasKitchen.comZucchini Potato Bake Recipe
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Ingredients
Serves 8- 1/2 tsp dried oregano
- 2 garlic cloves (minced)
- 2 lbs yukon gold potatoes ((small - same diameter as zucchini))
- 2 lbs zucchini
- 2 Tbsp chopped chives or green onion (plus more to garnish)
- 1 1/2 cups shredded parmesan cheese (low fat) (divided )
- 2 cups heavy whipping cream
- 1 tsp sea salt
- 1/2 tsp black pepper (divided)
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Steps
- Step 1
In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
- Step 2
Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.
- Step 3
Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
- Step 4
Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.
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In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
Source: NatashasKitchen.com
