Scalloped Zucchini And Potatoes
A comforting baked dish featuring tender potatoes, zucchini, and a flavorful blend of herbs, topped with melted Cheddar and Parmesan cheeses. Its creamy, cheesy layers make it perfect for family dinners or potlucks, offering a satisfying combination of savory flavors and hearty textures.
Ingredients
Instructions
- Spread sliced potatoes over the bottom of a lightly greased 9 x 13-inch loaf pan.
- Sauté onions in oil with garlic until softened.
- Mix together basil, oregano, and thyme.
- Add half of the herb mixture to the onions.
- Distribute the onions evenly over the potatoes and dribble with buttermilk.
- Arrange one layer of zucchini slices to cover the potato-onion mixture.
- Sprinkle with the remaining herbs; season lightly with salt and pepper.
- Spread grated Cheddar cheese evenly over the zucchini, then sprinkle with Parmesan cheese.
- Cover with foil and bake in a 375°F oven for 35 to 40 minutes, or until potatoes are tender.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried ones, as they can enhance the dish significantly. If you want to lighten it up, substitute low-fat cheese or use a dairy-free alternative. You can also add sliced bell peppers or mushrooms for extra vegetables. This dish is a great use of summer zucchini and can be made ahead like Make Ahead Mashed Potatoes for convenience.
Serving Suggestions
Serve this scalloped zucchini and potatoes as a hearty side with grilled meats or a fresh salad for a complete meal. It pairs beautifully with American recipes featuring barbecue chicken or steak. For a vegetarian option, enjoy it alongside a crisp green salad or with a side of roasted vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions, though the oven will help retain the texture of the zucchini and potatoes better.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Zucchini And Potatoes contains roughly 738 calories, with 14g protein, 91g carbohydrates, and 36g fat. It is an excellent source of vitamin C (39% of the Daily Value), potassium (37% of the Daily Value), and dietary fiber (29% of the Daily Value). Note that it is relatively high in sodium, at 1600mg per serving (70% 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 make this dish ahead of time?
Yes, you can prepare the scalloped zucchini and potatoes up to a day in advance. Assemble the dish, cover it tightly with foil, and refrigerate. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it heats through properly.
Can I use other types of cheese?
Absolutely! While Cheddar and Parmesan provide great flavor, you can experiment with cheeses like Gruyère, mozzarella, or even a vegan cheese for a dairy-free version. Each cheese will impart its own unique taste and texture to the dish.
What can I serve with scalloped zucchini and potatoes?
This dish pairs well with grilled proteins like chicken or fish, or a simple green salad for a lighter meal. Consider serving it alongside a robust main course like steak fingers for a comforting dinner or with a fresh vegetable platter.
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).