This zucchini potato casserole comprises just seven ingredients and just minutes of prep – perfect for serving up as a summery side dish for potlucks, BBQs, and mid-week meals! Plus, this zucchini potato bake recipe is naturally vegan and can be made gluten-free!
As zucchini season hits its stride, it’s the perfect time to try this light and nutritious zucchini potato casserole. Whether you need a way to use up your summer zucchini bumper crop or are just a zucchini fan, this zucchini potato bake is the ultimate summer side. It’s perfect for serving up with various proteins at BBQs, potlucks, gatherings, or even just mid-week meals!
This zucchini and potato casserole combines just a few ingredients and aromatics, adding a cheesy flavor with nutritional yeast and texture with a crunchy breadcrumb addition. Simply slice the veg, combine the elements, and bake! (who doesn’t love a simple bake like this and tomato mushroom polenta bake, pumpkin pasta bake, and frittata-esque potato bake).
Even zucchini-wary guests will struggle to dislike this dish, as the breadcrumbs work to keep the zucchini from becoming ‘mushy,’ and the adaptable seasonings mean you can perfectly pair this to any themed spread/main. You can even enjoy this zucchini potato casserole as part of a brunch spread alongside tofu scramble (or polenta scramble), eggless benedict, bagels, fruit salad, etc.
Best of all, this zucchini potato bake is also particularly diet-friendly. It’s dairy-free, egg-free, nut-free, soy-free, plant-based, Paleo, Keto, and can be made gluten-free! So if you love zucchini as much as us, you’ll find this easily slots into your rotation of zucchini dishes time and time again!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
You can use a mandoline to get all even pieces but be careful when doing so. Otherwise, a sharp knife will work fine.
The resulting dish is a family favorite for any occasion. It also makes for a great rotation dish with other simple casseroles like sweet potato and cauliflower casserole and quinoa vegetable casserole – even green bean casserole
You can prepare this zucchini potato casserole up to a day in advance. Slice and combine all the ingredients (apart from the potatoes) in your casserole dish and store, covered, in the fridge. The sliced potatoes will need to be stored submerged in water with 1-2 teaspoon lemon juice or vinegar to keep them from browning. When you’re ready to bake the casserole, pat the potatoes dry, add to the casserole dish, stir, and bake!
Once baked, store any leftover zucchini and potato casserole in an airtight container (or tightly-wrapped) in the refrigerator for 3-4 days.
You can reheat the leftovers in the oven or microwave, covered, until heated through.
If you have a BBQ/grill going and don’t want to turn on the oven, you can still enjoy this dish. First, mix the ingredients, separate them into several foil packets, and then cook on the grill for between 20-30 minutes, until tender.
Yes – this zucchini and potato casserole is versatile, so sweet potatoes and yams should both work. Just note that cooking times may vary somewhat with different potato varieties. You could even use butternut squash or other squash (like pumpkin) for this zucchini casserole.
This is one of those ultimate versatile sides that pair with tons of proteins and mains, including:
If you notice the zucchini and potato casserole becoming a little too dark on top, add foil to the top of the dish and continue baking for the remaining time.
Photos by Alfonso Revilla
Michael Carroll says
Made this today, and both myself and my wife loved it. Simple ingredients but definitely tasty. The nutritional yeast is a must-have. Just make sure to start the roasting in plenty of time.
Andrea White says
That's so awesome! I'm so glad you and your wife loved it 🙂