Hutchins Farm Potato-Zucchini Casserole
A comforting potato and zucchini casserole featuring a creamy white sauce, melted cheese, and tender vegetables — perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Wash and slice the potatoes and layer them in a buttered casserole dish. Cover the potato slices with chopped onion.
- Make a white sauce by melting 3 tablespoons of butter in a saucepan over low heat.
- Slowly stir in the flour to make a roux.
- Add the milk, stirring or whisking constantly until smooth.
- Add salt, pepper, and pressed garlic to the sauce.
- Continue stirring over low heat until the sauce thickens, about 5 minutes.
- Pour the white sauce over the layered potatoes and onions.
- Arrange sliced zucchini over the grated cheese in the casserole.
- Bake at 350°F (175°C) for about 75 minutes or until potatoes and zucchini are tender and the sides are bubbly.
- Cool for 5 to 10 minutes before serving.
Tips & Substitutions
To enhance flavor, consider adding fresh herbs like thyme or rosemary to the white sauce. If you prefer a lighter option, swap half of the Cheddar cheese with a low-fat cheese or omit it altogether. For added texture, sprinkle breadcrumbs on top before baking. Ensure the zucchini is evenly sliced for uniform cooking, similar to vegetarian recipes that highlight seasonal produce.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or some crusty bread to soak up the creamy sauce. For a heartier meal, serve alongside grilled chicken or a robust vegetarian option. Consider a side of roasted vegetables to complement the flavors, or even a refreshing dessert like Raisin Applesauce Cake to finish the meal on a sweet note.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for a quick meal, ensuring they're covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hutchins Farm Potato-Zucchini Casserole contains roughly 1080 calories, with 14g protein, 95g carbohydrates, and 72g fat. It is an excellent source of vitamin C (44% of the Daily Value), potassium (31% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 595mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this casserole?
Absolutely! This recipe is quite versatile. You can substitute zucchini with other vegetables like bell peppers, spinach, or even broccoli. Just make sure to adjust cooking times for denser vegetables to ensure everything is tender and perfectly cooked.
How can I make this recipe gluten-free?
To make the casserole gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch in the white sauce. Additionally, ensure that your cheese is also gluten-free, as some processed cheeses may contain gluten. The casserole will still be delicious!
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the layers, cover tightly with plastic wrap, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before cooking to ensure even baking. This makes it a great option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).