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Zucchini Potato Bake with Parmesan

Prep: 15 mins, Cook: 45 mins

Serves 8 as a side dish


  • 2 lbs zucchini
  • 2 lbs russet or gold potatoes
  • 1 tsp sea salt
  • 1/2 tsp black pepper, divided
  • 1/2 tsp dried oregano
  • 2 cups heavy whipping cream
  • 1 1/2 cups shredded parmesan cheese (or cojito), divided
  • 2 garlic cloves, minced
  • 2 Tbsp chopped green onion, plus more to garnish


  1. In a medium bowl, stir together 2 cups cream, 1 cup cheese, 2 minced garlic cloves and 2 Tbsp green onion.
  2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.
  3. Layer vegetables in the 9×13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
  4. Pour cream mixture evenly over top and sprinkle with 1/2 cup Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more green onions if desired and serve.

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