This Zucchini Potato Bake combines zucchini and potatoes with sour cream or Greek yogurt, garlic and dill for a healthy, wholesome casserole!
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This zucchini potato bake is inspired by my Ukrainian upbringing.
Combining anything dairy or mayo with garlic, dill, salt and pepper is so popular in Ukrainian recipes. My grandma often baked potatoes with sour cream, dill and garlic. Kind of a version of American scalloped potatoes with the exception they were coarsely chopped instead of thinly sliced.
Zucchini potato casserole is chock full of vegetables, contains no heavy cream and just the right amount of cheese, and lots of flavor. Prep time is short and all work is done in the oven.
Ingredients for Zucchini Potato Bake
- Zucchini: Dark green or light green zucchini, or yellow summer squash are great.
- Potatoes: I used summer young potatoes but you can also use baby potatoes or regular potatoes. I recommend to use waxy variety like Yukon gold potatoes or red potatoes. Russet potatoes taste better in mashed potatoes.
- Sour cream: For the sauce. Older recipe version was made with Greek yogurt, please see tips below how to use it. I wanted to make more of grandma’s recipe this time.
- Garlic: Freshly grated garlic cloves add a lot of flavor. I don’t recommend to use garlic powder instead.
- Cheese: You want to use any sharp cheese with pungent flavor that grates well. I used white cheddar cheese. Other good options are manchego cheese, (smoked) gouda cheese, Swiss cheese or regular cheddar cheese.
- Fresh herbs: Fresh dill adds a lot of flavor. Don’t skip and don’t replace with dried dill weed. You can also use fresh parsley or chives.
- Salt and pepper
How to Make Zucchini Potato Casserole
Here is a quick overview how to make zucchini potato bake recipe. I have included full recipe card below.
- Prep the veggies: Preheat oven to 400 degrees F and spray large baking dish with cooking spray. Place potatoes and zucchini in it and set aside.
- Make the sauce: In a medium bowl, combine sour cream, some cheese, garlic, dill, salt and pepper. Stir mixture well, it will be quite thick. Pour over vegetables and thoroughly mix with a spoon until well coated.
- Bake the casserole: Tightly cover casserole dish with foil and bake casserole for 45 minutes to 1 hour. Poke potatoes with a fork to check if they are tender, and bake longer until potatoes are cooked, if necessary.
- Add cheese: Remove foil, sprinkle top with remaining cup of cheese and bake uncovered for another 10 minutes or until cheese has melted. It’s ready to serve!
I also wanted to share my recent trick. I place a piece of unbleached parchment paper under aluminum foil to prevent harmful chemicals leaching into food. When heated aluminum foil is known just for that and I would rather avoid it if I can.
Tips for Best Results and Variations
Here are my top tips for the best zucchini and potato bake results!
- Slice zucchini thicker: Because potatoes need longer cooking time than zucchini, slicing zucchini into thicker pieces will avoid them being too overcooked.
- If you would like to use Greek yogurt: In a separate bowl, whisk the egg and add 1 cup Greek yogurt. Mix well and add 1 tablespoon of cornstarch. Proceed with the recipe.
- Add Parmesan cheese: For more punch of flavor add 1/2 cup freshly grated Parmesan cheese to the sour cream mixture.
- Use heavy cream: I like to keep my casserole healthier and lighter but by all means you can use 2 cups of heavy cream instead of 1 cup of sour cream. This way casserole will have a lot of rich sauce and flavor more like potatoes au gratin. You could also top it with some bread crumbs mixed with cheese.
- Bake it covered: Don’t bake casserole uncovered as potatoes will not have enough time to cook.
- Add spices: Feel free to ramp up the flavors of this vegetable casserole with dried oregano, dried thyme, smoked paprika or red pepper flakes.
What to Serve Zucchini Potato Bake with?
There are several ways that you can enjoy this zucchini potato bake.
- Protein: Serve as a side dish alongside your favorite protein, check out my full list of chicken recipes for more inspiration, or try baked salmon, Instant Pot ribs, or boneless leg of lamb recipe.
- Salad: Serve this along with a healthy salad like this simple spring mix salad.
Can I Make It Ahead of Time?
Yes, you can prepare this casserole ahead of time.
You can refrigerate sliced zucchini separately. Chopped potatoes have to be stored in a bowl with cold water to prevent them from browning. You can also make sour cream mixture ahead of time and store it in airtight container. All ingredients can stay fresh for up to 24 hours this way.
When you’re ready to bake the casserole, drain and pat dry the potatoes, combine and bake as per recipe.
How to Store and Reheat
Store: Refrigerate zucchini potato casserole leftovers in an airtight container for up to 3 – 4 days.
Do not freeze this casserole because zucchini or potatoes do not freeze well. They leak water and have unpleasant texture upon thawing.
Reheat: Best way to reheat the casserole is in a microwave until heated through. I don’t recommend to bake it in the oven again because it will dry out.
For low carb option you can replace potatoes with cauliflower, red bell pepper or eggplant. Or add them in addition to zucchini and potatoes. Also sliced tomatoes would be wonderful.
There is no need to peel zucchini. Also there is no need to peel baby potatoes, just make sure they are washed or wash them very well. Large full grown potatoes should be peeled unless they have thin skin and are clean.
Yes. This zucchini potato bake is quite versatile. You can replace potatoes with sliced sweet potatoes or yams. Please note that cooking time will change, just keep an eye on it. You could even use sliced butternut squash or pumpkin for a different version of casserole.
Yes, if you would like to keep your kitchen cool you can grill zucchini and potatoes first. Place them in a grill basket and grill on medium-high heat for 15 to 25 minutes. Then combine with sour cream mixture, top with cheese and broil for a few minutes.
Other Vegetable Casseroles
Other Zucchini Recipes
- Baked zucchini fritters
- Zucchini quiche
- Tuna zucchini cakes
- Chicken zucchini casserole
- Baked parmesan zucchini
- Chicken and zucchini
- Crustless zucchini pie
- Zucchini lasagna rolls
Also check out my list of 45 healthy zucchini recipes, too!
Zucchini Potato Bake
- Preheat oven to 400 degrees F and spray large 9×13 baking dish with cooking spray. Add potatoes and zucchini. Set aside.
- In a medium bowl, add sour cream, 1/2 cup cheese, garlic, dill, salt and pepper; stir until well combined. Pour over vegetables and gently mix with large spoon until well coated.
- Cover with foil and bake for 45 minutes – 1 hour. Poke top potatoes with a fork to check if it they are soft and ready.
- Remove foil, sprinkle with remaining 1 cup cheese and bake for another 10 minutes or until cheese has melted.
- Serve casserole hot or warm, with a dollop of sour cream (if you wish), with salad or any meat.