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.
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!
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!
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 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.
Pin for later:
Fresh Zucchini Potato Casserole
PrintIngredients
- 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!
joan says
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.
joan says
Preparing the veggies right now. It’s only me, but I love roasted veggies.
Emily says
This sounds perfect, can’t wait to try it!
Pamela Reed says
Hope you like it Emily! 🙂
Laurie says
Very good recipe! Love it! Such a creative way to use up garden zucchini, thank you! 😊
Lorraine says
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
Pamela Reed says
Yay, so happy to hear this! Hope everyone liked it! 🙂
Lorraine says
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) –