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This easy zucchini potato bake is quick to prep, full of flavor, easy to customize, and a perfect summery side dish for BBQs, potlucks, or weeknight dinners!
Why You’ll Love This Zucchini Potato Casserole
Looking for a way to use up zucchinis taking over your fridge (or garden)? I’ve already made 5 batches of vegan cheesy zucchini chips, a zucchini salad, and a zucchini tart – but, this zucchini potato bake is the perfect summer side. It comes together quickly for a light yet comforting side that pairs well with everything.
It’s budget-friendly, diet-friendly, and foolproof. All you need are a few pantry staples and one baking dish. Pop it in the oven, and bake until tender in the middle with a satisfying crunchy top – and no zucchini mushiness, thanks to the breadcrumbs! Plus, there are several ways to change things up; enjoy it light or make it creamy, ‘cheesy’, with extra veggies, etc. No matter what, it’s sure to impress.
Looking for more crowd-pleasing casseroles/bakes? Try my healthy vegan cauliflower casserole, vegetarian enchilada casserole, and black bean quinoa casserole.
Ingredient Notes
Recipe Variations
- Other starch: Sub potato for a pumpkin, butternut squash, or sweet potato zucchini bake.
- Other veggies: Bulk up the zucchini potato bake with mushrooms, carrots, eggplant, kale, cauliflower, broccoli, corn, and/or mushrooms.
- Seasonings: Boost flavor with smoked paprika, nutmeg, chili/cayenne pepper, dried oregano, and/or rosemary.
- Fresh herbs: Like rosemary, thyme, basil, and/or parsley.
- Creamy: For potato and zucchini gratin, add 1 ½-2 cups dairy-free cream, like coconut cream. Top with the breadcrumbs and, optionally, some vegan cheese. Alternatively, make a creamy sauce like my vegan scalloped potatoes.
- Protein: Lentils, chickpeas, white beans, crumbled tofu/vegan sausage, etc.
How to Make A Zucchini and Potato Bake
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: Preheat the oven to 400°F/200 °C. Also, rinse and slice the potatoes and zucchini. Mix all the ingredients in a large bowl (or in the casserole dish) and mix.
Step 2: Transfer to a 9×13-inch casserole dish and bake the zucchini potatoes casserole for 50-60 minutes, carefully stirring after 30 minutes. Remove the zucchini potato casserole from the oven. Let it cool for 5 minutes and serve. Enjoy!
Optionally arrange the potato and zucchini slices into alternating, overlapping rows.
FAQs
Slice and store potatoes in water up to a day in advance. The remaining casserole can be fully assembled. When ready, pat the potatoes dry, stir them with the other ingredients, and bake.
If you have a BBQ/grill going and don’t want to turn on the oven, mix the ingredients, separate them into portioned foil packets, and grill for 15-25 minutes until tender.
Not unless you’d prefer to! The peels are packed with fiber and nutrients.
Pro Recipe Tips
- Don’t slice the veggies too thin: Otherwise, they’ll become mushy. I recommend ¼-½-inch even slices. Thicker ones have a little more ‘bite.’
- If it browns too much: Cover the potato and zucchini bake with foil and continue to bake. For a softer middle, bake it covered for 30 minutes, then uncover for the remainder.
- For a crisper top: Broil it for a few minutes at the end.
What To Serve with Potato Zucchini Casserole
This is a versatile side that pairs with tons of proteins and mains, including:
- BBQ dishes: Like grilled tofu steaks or kebabs, Southwest black bean burgers, mushroom red lentil meatballs, etc.
- Bread: Like easy vegan garlic bread, quick and easy vegan biscuits, jalapeno cornbread, flatbread, etc.
- Salads: i.e., a simple leafy green salad, Greek cucumber salad, carrot cucumber salad, mixed bean salad, a Fattoush salad, etc.
Using leftovers: The baked zucchini and potatoes are easily repurposed in vegan frittatas, omelettes, or as a filling for wraps.
Storage Instructions
Store: In an airtight container in the fridge for 3-4 days.
Freeze: I don’t recommend it, as it can become mushy/grainy.
Reheat: In a microwave (though it’ll be soft) or oven (covered with foil at 350F) until heated through.
Other Vegan Zucchini Recipes To Consider….
Vegan Lunches
Easy Zucchini Stir Fry
Vegan Appetizers
Baked Zucchini Fries
Soups
Vegan Zucchini Soup
Vegan Dinners
Vegan Zucchini Boats
If you tried this zucchini potato bake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Zucchini Potato Bake
Video
Ingredients
- ¼ cup olive oil
- 3 small garlic cloves minced
- 1 small red or yellow onion diced
- 1 small red or green bell pepper diced
- 3 medium zucchini halved lengthwise and thinly sliced
- 3 large russet potatoes halved lengthwise and thinly sliced
- ¾ cup nutritional yeast
- ½ cup dry bread crumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the olive oil, garlic, onion, bell pepper, zucchini, potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss until everything is evenly coated.
- Transfer the mixture to a 9×13-inch casserole dish and spread it out evenly.
- Bake uncovered for 30 minutes. Carefully stir the casserole, then return it to the oven and bake for another 30 minutes. Keep an eye on it during the final 10 minutes to prevent burning.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
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- Don’t slice the veggies too thin: Otherwise, they’ll become mushy. I recommend ¼-½-inch even slices. Thicker ones have a little more ‘bite.’ I also love using this mandoline at 1/4-inch to make sure everything is evenly sliced.
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- If it browns too much: Cover the potato and zucchini bake with foil and continue to bake. For a softer middle, bake it covered for 30 minutes, then uncover for the remainder.
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- For a crisper top: Broil it for a few minutes at the end.
This is truly FABULOUS! I used white sweet potatoes, and then followed the recipe. I use it as a main and wanted more protein, so I crumbled a block of super firm tofu. It is sooo good. Hot or cold or room temperature! Filling, yummy and easy! THANKS!
That sounds delicious! I love the idea of adding in extra protein. 🙂