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Home » Recipe Type » Casseroles
5 from 22 reviews

Zucchini Potato Casserole

55 minutes
garlicgreen pepperspotatozucchini
By: Pamela Reed
Posted:7/10/23
Updated:4/10/25
Jump to Recipe

This Zucchini Potato Casserole is so simple to make with only minutes of prep time. Baked in the oven until vegetables are tender with a crispy top, this zucchini casserole can be served as a main course or side dish.

baked zucchini potato casserole in baking dish on table.

Easy Zucchini Potato Casserole

Looking for a recipe that features both Summer zucchini and potatoes? Then you need to try this hearty casserole!

This might become one of your favorite zucchini recipes! My Summer garden heart loves this casserole along with my Zucchini Corn Fritters and Zucchini Chocolate Chip Muffins too!

Whip up this Zucchini Potato Casserole in minutes with minimal prep. Bake until the veggies are tender, and you’ve got a perfect main or side dish for your Summer BBQ. Hope you try it soon!

pink spoon serving zucchini potato casserole.

No Peeling Required—Just Chop and Go!

The best part about zucchini for this recipe? No peeling required! Their skin is packed with nutrients and adds a nice touch of color and texture to the casserole. Plus, it saves you time in the kitchen—just chop and go!

zucchini and potatoes on table.

How to Bake Zucchini Casserole

This is such a easy casserole to prep!

Chop up the zucchini, no need to peel them. Add them to an 11×8 baking dish.

chopped up zucchini.

Chop up the potatoes and add them into the dish too. Peeling is optional, but they bake more evenly peeled in my opinion.

chopped up potatoes and zucchini in baking dish.

Add in the reset of the ingredients, stirring to fully mix the ingredients.

zucchini potato casserole uncooked with all seasonings.

Bake until the vegetables are tender, 45 minutes to 55 minutes, depending on how small you chopped the veggies.

baked zucchini potato casserole straight from the oven, crispy on top.

Serve warm and enjoy!

baked zucchini potato casserole with crispy top.

How to Store Leftovers

Store Zucchini Casserole in the refrigerator in an airtight container for 2-3 days. Make sure to allow the casserole to cool before storing it, this prevents condensation and helps maintain the texture of the dish.

To reheat the casserole, preheat the oven to 350°F. Place the casserole in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 20-30 minutes or until heated through. Alternatively, you can reheat in the microwave.

closeup of baked zucchini potato casserole.

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This Zucchini Potato Casserole is so simple to make with only minutes of prep time. Baked in the oven until vegetables are tender, this zucchini casserole can be served as a healthy main course, or as a side dish.
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5 from 22 reviews

Fresh Zucchini Potato Casserole

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This Zucchini Potato Casserole is so simple to make with only minutes of prep time. Baked in the oven until vegetables are tender with a crispy top, this zucchini casserole can be served as a hearty main course, or as a side dish.
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time 55 minutes minutes
serves 8

Ingredients

  • 3 large zucchini chopped
  • 4 large potatoes peeled and diced
  • 1 green bell pepper seeds removed and chopped
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • salt and ground black pepper to taste

Instructions

  • Preheat the oven to 400 degrees F.
  • In a 11×8 baking dish add zucchini, potatoes, bell pepper, bread crumbs, parmesan cheese, olive oil, minced garlic, paprika, salt and pepper, using a spoon to mix.
  • Bake in the oven for about 45 minutes to 55 minutes, or until potatoes are softened and tender. Serve and enjoy!
Course: Main Course, Side Dish
Diet: Vegetarian
Keyword: zucchini potato casserole
Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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5 from 22 votes (18 ratings without comment)

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  1. joan says

    July 26, 2024 at 6:47 pm

    I added onion and carrots. Didn’t have regular potatoes, only sweet potatoes. This is just mouth watering. Thank you so much. I’m originally from The Bronx.

    Reply
  2. joan says

    July 26, 2024 at 4:13 pm

    Preparing the veggies right now. It’s only me, but I love roasted veggies.

    Reply
  3. Emily says

    August 14, 2023 at 8:21 am

    This sounds perfect, can’t wait to try it!

    Reply
    • Pamela Reed says

      August 17, 2023 at 8:49 am

      Hope you like it Emily! 🙂

      Reply
  4. Laurie says

    July 29, 2023 at 12:43 pm

    Very good recipe! Love it! Such a creative way to use up garden zucchini, thank you! 😊

    Reply
  5. Lorraine says

    July 10, 2023 at 3:31 pm

    You are my life saver – going to make it for my supper tonight – have the potatoes, zucchini – no pepper, but will improvise and add some onion and celery(maybe) – easy throw together recipe – Thanks again Brooklyn Farm Girl – xo

    Reply
    • Pamela Reed says

      July 13, 2023 at 1:34 pm

      Yay, so happy to hear this! Hope everyone liked it! 🙂

      Reply
      • Lorraine says

        July 13, 2023 at 1:54 pm

        Ha – Everyone, being only me – Live alone, but love to cook, especially some of your delicious recipes – My Fav. so far would be your cabbage rolls – have made them a number of times and they are the best – My neighbor thinks so too – I do share (LOL) –

        Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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