A delicious and hearty Zucchini and Potato Casserole that combines fresh vegetables with creamy cheese and a crunchy topping.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
Instructions
Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or olive oil.
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.
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.
Transfer the vegetable mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with the remaining cheddar cheese, olive oil, and Parmesan cheese. Sprinkle this topping evenly over the casserole.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
Let the casserole cool for about 5 minutes before serving.
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.