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Zucchini and Potato Casserole: A Healthy Recipe Delight

A healthy and delicious Zucchini and Potato Casserole that combines fresh vegetables with creamy cheese and a crunchy topping.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced
  • 2 medium potatoes thinly sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In a large bowl, combine the sliced zucchinis, sliced potatoes, chopped onion, and minced garlic. Add the thyme, salt, and black pepper, and mix well.
  3. In a separate bowl, combine the sour cream and half of the cheddar cheese. Stir this mixture into the vegetable mixture until everything is well coated.
  4. Transfer the vegetable mixture into the prepared baking dish, spreading it evenly.
  5. In a small bowl, mix the breadcrumbs with the remaining cheddar cheese, olive oil, and Parmesan cheese. Sprinkle this topping evenly over the casserole.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
  8. Let the casserole cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 18gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a creamier texture, you can add an additional ½ cup of sour cream to the mixture.
  • To make it a complete meal, consider adding cooked ground turkey or sausage to the vegetable mixture before baking.

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