Zucchini Potato Bake
This Zucchini Potato Bake combines zucchini and potatoes with sour cream or Greek yogurt, and dill for a healthy, wholesome casserole!
Servings: 8 servings
Calories: 254kcal
Ingredients
- 2 pounds baby potatoes chopped
- 2 pounds zucchini thickly sliced
- 1 cup sour cream more for serving
- 2 large garlic cloves grated
- 1/4 cup fresh dill finely chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cheddar, gouda, manchego or swiss cheese shredded & divided
- Cooking spray I use Misto
Instructions
- Preheat oven to 400 degrees F and spray large 9x13 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.
Notes
Store: Refrigerate covered in a glass airtight container for up to 3 - 4 days. Do not freeze.
If you would like to use Greek yogurt instead of sour cream: In a medium bowl, whisk 1 egg. Then add 1 cup Greek yogurt and 1 tablespoon cornstarch. Then add garlic, dil, salt and pepper; whisk until well combined.
Older recipe with cauliflower: Recipe has been updated in 2023. Older version with cauliflower calls for 1.5 pounds each of zucchini, baby potatoes and cauliflower. No other changes.
Nutrition
Calories: 254kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 457mg | Fiber: 4g | Sugar: 5g