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 healthy main course or side dish.
Healthy Zucchini Potato Casserole
Looking for a recipe that features both Summer zucchini and potatoes? Then you need to try this healthy and hearty casserole!
Prepare this effortless Zucchini Potato Casserole in just a matter of minutes, requiring minimal prep time. Let it bake in the oven until the vegetables reach the perfect tenderness, and then serve as a healthy main course or as a side dish for your Summer BBQ.
Zucchini Potato Bake Ingredients:
Zucchini – Use 3 large zucchini, chopped into chunks. If you’d like to cut them into slices instead, you can do that.
The zucchini for this recipe doesn’t need to be peeled – just chopped.
Potatoes – Use Idaho Potatoes or Yukon Potatoes. Peel then and dice them up to bite size.
Bell pepper – I prefer green bell pepper because what’s what we grow, but you can use red bell pepper too.
Italian bread crumbs – The Italian flavor adds a nice seasoned cruncy taste. You can also use Panko if that’s what you have on hand.
Parmesan cheese – adds a little cheesiness. Want it extra cheesy? Add shredded cheese on top with 10 minutes left.
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.
Chop up the potatoes and add them into the dish too. Peeling is optional, but they bake more evenly peeled in my opinion.
Add in the reset of the ingredients, stirring to fully mix the ingredients.
Bake until the vegetables are tender, 45 minutes to 55 minutes, depending on how small you chopped the veggies.
Serve warm and enjoy!
How to Serve
- Serve the zucchini casserole as a healthy and satisfying main course, along with crusty Italian or ciabatta bread.
- Pair it with a spinach salad or kale salad for a complete meal.
- Serve the casserole as a side dish to Summer barbecue foods such as grilled chicken, burgers, or grilled vegetables.
How to Store
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.
Recipe Swaps and Help:
- Want to make it extra cheesy? Add shredded cheese (cheddar or mozzarella) with 10 minutes left, letting it melt on top.
- Love onions? Add a 1/2 to a whole onion, finely diced up, with the other vegteables.
- Want a stronger Italian taste? Swap the olive oil for Italian salad dressing instead.
- Love spice? Add a pinch of cayenne pepper along with the paprika.
Pin for later:
Zucchini Potato CasserolePrint
- 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
- 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!