Description
Hearty “creamy zucchini and potato bake” delivers comfort straight from Mediterranean kitchens, blending rustic vegetables with silky cheese. Savory layers promise a satisfying meal that welcomes you to indulge in simple, wholesome goodness.
Ingredients
Scale
Vegetables:
- 3 medium potatoes
- 2 medium zucchinis
Dairy and Cheese:
- 1 cup heavy cream (240 milliliters)
- 1/2 cup milk (120 milliliters)
- 1 cup shredded cheddar cheese (100 grams)
- 1/4 cup grated parmesan cheese (25 grams)
Seasonings and Extras:
- 2 tablespoons olive oil (30 milliliters)
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley (15 grams)
- 1/4 cup breadcrumbs (30 grams)
Instructions
- Prepare the oven at 375°F and thoroughly coat a 9×13 inch baking dish with olive oil to prevent adherence.
- Meticulously cleanse zucchinis and potatoes, then slice into delicate, consistent rounds approximately 1/4 inch thick to guarantee uniform cooking.
- Pulverize garlic cloves into fine fragments to unleash their intense aromatic qualities.
- Construct the initial stratum by arranging potato slices across the baking dish’s base, creating an overlapping, slightly cascading pattern.
- Strategically position zucchini slices atop the potato foundation, ensuring comprehensive vegetable coverage.
- Generously disperse minced garlic, salt, and black pepper throughout the vegetable layers to amplify their inherent flavor profile.
- Delicately cascade half of the cream and milk fusion over the vegetables, enabling liquid to permeate between layered sections.
- Liberally distribute shredded cheddar and parmesan cheeses, establishing a rich, molten foundation.
- Replicate the layering sequence using remaining potatoes, zucchinis, seasonings, cream mixture, and cheese varieties.
- Embellish the summit with breadcrumbs and a gentle olive oil drizzle to cultivate a crisp, golden exterior.
- Envelop the baking dish with aluminum foil and roast for 35 minutes to initiate cooking process.
- Uncover and continue baking for 20-25 minutes until vegetables become tender and surface transforms into a golden-brown masterpiece.
- Adorn with freshly chopped parsley, introducing a vibrant, aromatic culmination.
- Allow the dish a 10-minute resting period, permitting flavors to harmonize and stabilize before portioning and serving.
Notes
- Use firm, fresh zucchinis and waxy potatoes like Yukon Gold for the best texture and even cooking throughout the dish.
- Slice vegetables uniformly with a mandoline or sharp knife to ensure consistent thickness and prevent uneven baking.
- Pat zucchini slices gently with paper towels to remove excess moisture, preventing a watery final result.
- Consider low-fat alternatives like half-and-half or milk for a lighter version without compromising creamy richness.
- Experiment with different cheese combinations like gruyère or gouda to add depth and complexity to the flavor profile.
- Swap breadcrumbs with crushed gluten-free crackers for a celiac-friendly adaptation of the recipe.
- Add crispy bacon bits or pancetta between layers for extra savory dimension and protein boost.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 70 mg