Zucchini Potato Bake (Creamy Garlic Alfredo Style)

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Description

This Zucchini Potato Bake is a comforting, creamy, and cheesy casserole dish that layers tender zucchini and thinly sliced potatoes in a luscious homemade garlic Alfredo sauce. Finished with golden melted cheese on top, this dish makes a perfect side or a light vegetarian main. It’s a wholesome, family-friendly recipe that blends the earthiness of potatoes with the freshness of zucchini for a deliciously balanced bite.

Ingredients For Zucchini Potato Bake (Creamy Garlic Alfredo Style)

  • 3 medium potatoes, thinly sliced

  • 2 medium zucchini, thinly sliced

  • 3 tbsp butter

  • 3 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 2 cups milk (warm)

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese (divided)

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp Italian seasoning (optional)

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Prep vegetables: Wash and thinly slice the zucchini and potatoes into even rounds (use a mandoline if available).

  2. Make Alfredo sauce:

    • In a saucepan, melt butter over medium heat.

    • Add garlic and sauté for 1 minute until fragrant.

    • Whisk in flour and cook for 1 minute.

    • Slowly add milk and cream, whisking until smooth.

    • Stir in Parmesan, salt, pepper, and Italian seasoning. Simmer until slightly thickened.

  3. Assemble:

    • Preheat oven to 375°F (190°C).

    • Grease a baking dish.

    • Layer half of the potatoes, half of the zucchini, and pour over some sauce.

    • Sprinkle with a bit of mozzarella.

    • Repeat with remaining potatoes, zucchini, sauce, and top with mozzarella.

  4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until top is golden and bubbly.

  5. Serve: Let cool for 5 minutes, garnish with parsley, and serve warm.

Notes

  • Slice vegetables thinly for even cooking.

  • Can substitute zucchini with yellow squash or eggplant.

  • For extra richness, use half-and-half instead of milk.

  • Add cooked chicken or bacon for a heartier dish.

Tips

  • Use freshly grated Parmesan for the best flavor.

  • To prevent watery zucchini, lightly salt slices and let them sit for 10 minutes, then pat dry before layering.

  • If you prefer a crispier top, broil for 2–3 minutes at the end.

Servings

  • Makes 6 servings (as a side dish)

  • 4 servings (as a main dish)

Nutritional Information (per serving, side portion)

(Approximate values)

  • Calories: 280 kcal

  • Protein: 11 g

  • Carbohydrates: 25 g

  • Fat: 15 g

  • Fiber: 3 g

  • Sodium: 420 mg

Health Benefits

  • Zucchini provides fiber, vitamins A & C, and antioxidants.

  • Potatoes are rich in potassium and vitamin B6, supporting heart and nerve health.

  • Garlic boosts immunity and has anti-inflammatory benefits.

  • Dairy (milk, cream, cheese) offers calcium and protein for bone strength.

Q&A

Q1: Can I make this ahead of time?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours. Bake when ready.

Q2: Can I freeze it?
Yes, but for best results, bake first, cool completely, then freeze. Reheat covered in the oven.

Q3: What can I use instead of Alfredo sauce?
You can use a lighter béchamel (milk + flour + butter) or even a Greek yogurt-based sauce for fewer calories.

Q4: Can I make it vegan?
Yes, substitute dairy milk with oat/almond milk, use vegan butter, and swap cheese with plant-based cheese.

Q5: What does it pair well with?
It goes beautifully with grilled chicken, baked salmon, or a crisp green salad.

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