This Zucchini Potato Bake combines zucchini and potatoes with sour cream or Greek yogurt, garlic and dill for a healthy, wholesome casserole!

You might also enjoy this zucchini tomato bake, healthy zucchini casserole and zucchini lasagna.

Zucchini potato bake with melted cheese and fresh dill on top served in a baking dish.

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.

It’s a perfect casserole to serve with a salad or alongside your favorite proteins like lemon chicken, grilled cedar plank salmon, or this fried tofu recipe!

Ingredients for Zucchini Potato Bake

Zucchini, potatoes, cheddar cheese, dill, potatoes, garlic, sour cream, salt and pepper.
  • 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.

Step by step process how to make zucchini and potato bake in the oven.
  • 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!

Recipe Tip

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.
Zucchini potato casserole served with a dollop of sour cream and fresh dill on a plate with a fork.

What to Serve Zucchini Potato Bake with?

There are several ways that you can enjoy this zucchini potato bake.

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.

FAQs

What other vegetables can I add?

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.

Do I have to peel the potatoes or zucchini?

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.

Can I use sweet potatoes instead of potatoes?

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.

Can I grill zucchini and potatoes instead of baking?

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

Also check out my list of 45 healthy zucchini recipes, too!

Zucchini potato casserole showing texture in a baking dish with a metal spoon.
Zucchini potato bake with melted cheese and fresh dill on top served in a baking dish with a spoon.

Zucchini Potato Bake

This Zucchini Potato Bake combines zucchini and potatoes with sour cream or Greek yogurt, and dill for a healthy, wholesome casserole!
5 from 11 votes
Servings 8 servings
Calories 254
Diet Gluten Free
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Equipment

Ingredients 
 

Instructions 

  • 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.

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
Course: Casserole
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. I am so excited to be making this right now for dinner! I added a few things… sliced white mushrooms and chopped farmer’s sausage. Oh man, does it smell delicious cooking in my oven! 😍😍

  2. 5 stars
    This was really good. I had to make a few substitutes, sour cream for yogurt, and no cauliflower so I added yellow squash, but this is so versatile, you could probably add almost any veggie!

  3. 5 stars
    Really good stuff! Had zucchini and cauliflower and was looking for a new recipe that was not soup, preferably a casserole. Stumbled across this site and I actually had all of the ingredients, even a gorgeous bunch of dill. Also some leftover mushrooms that needed to be used so I sauteed and tossed them in the sauce too, this is a Ukranian site, right? Actually, my mom’s family is Slovakian, but only because they lived just 20 miles too far west. But we love mushrooms too πŸ™‚

    Heads up – 4.5 lb of veggies is a lot, probably > 4 quarts. I don’t have such a large oven-proof dish so had too split it in 2 dishes. Not at all complaining as I love healthy leftovers. I have now bookmarked this site for the veggie recipes and will be checking back regularly.

  4. 5 stars
    The whole family loved it. Dish, da-lish. The adults sprinkled a little chili flakes to add a little heat to the dish.

  5. Mmmmm! I can’t wait for summer! I was eyeing the organic zucchini at the store yesterday, wanting a lot of it, but only bought two, about a pound and a half…for $4.00. Soon I’ll plant my garden and be swimming in free organic zucchini! Too bad it all happens at once and doesn’t freeze very well for this kind of dish. Since making a lot of your recipes, have to say, maybe I am a tiny bit Ukeanian? I love dill and so far everything I’ve made of yours. Many recipes, including borscht! Also canned salmon salad ( a favorite we repeat), mushroom and bean soup is hearty and good! Also I have made most of your dressings! Sorry..I got carried away! I can’t wait to try this as well! It looks unlike anything I have seen before! You named it perfectly!

    1. Also, thank-you for introducing me to Misto…I ordered two on Amazon! One for organic avocado oil and one for switching off my favorite oils at the moment it’s walnut! Also, for introducing me to pine nuts…I had never tried them before exploring your blog and seeing them in so many of your recipes. I wasn’t even sure what I was looking for and asked you about them. That’s so much because I love them! Such an interesting and different dimension of flavor they add to a recipe!

  6. 5 stars
    Love the idea of putting parchment between your food and the foil– because foil really is hard to replace πŸ™‚

    This looks delicious– and I love that you used yogurt instead of mayo. I can’t stand mayo! I’ve been cooking huge veggie dishes lately too– love having them to snack on. In fact, I just ate a green bean salad for breakfast. Love that it was so easy to dish up. Summer produce is the best πŸ™‚ Sharing!

    1. Haha. In Ukraine they eat dinner for breakfast a lot. Even soup. Mayo is crazy. Ukrainian dishes use loads of it especially in salads and meat. I still see to this day majority of Ukrainians making those mayo loaded meals and don’t understand how can someone eat that?!

  7. 5 stars
    How healthy! This is a perfect name for the dish, any thing with dill and sour cream is always most likey Eastern European. I love how you substituted Greek yogurt for the sour cream.

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