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Zucchini Loaded Potato Casserole

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A warm and creamy casserole melding the flavors of potatoes and zucchini, topped with a cheesy crust.

Ingredients

Scale
  • 4–5 medium Potatoes (about 2 lbs, russet or Yukon Gold)
  • 2 medium Zucchini (sliced)
  • 2 cups Cheese (shredded, a blend of cheddar and mozzarella)
  • 6 slices Bacon (cooked and crumbled)
  • 1 cup Heavy cream
  • Salt and pepper (to taste)
  • Fresh herbs (optional, like chives or parsley)

Instructions

  1. Prep your ingredients: Preheat your oven to 375°F (190°C). Wash and peel your potatoes, then slice them into thin rounds. Set them aside.
  2. Slice the zucchini into thin rounds as well, making sure to scoop out large seeds if necessary.
  3. Cook the bacon in a skillet over medium heat until crispy. Place it on paper towels to drain and reserve some bacon grease.
  4. Combine potatoes and zucchini in a large bowl, drizzle with bacon grease, and season with salt and pepper.
  5. Layer the mixture in a greased casserole dish, alternating with bacon and cheese until all ingredients are used, finishing with cheese on top.
  6. Mix cream with a pinch of salt and pepper, then pour it evenly over the casserole.
  7. Bake covered with foil for 30 minutes, then uncovered for an additional 15-20 minutes until golden brown.
  8. Let the casserole cool for about 10 minutes before serving.

Notes

For a lighter version, substitute with half-and-half or plant-based cream. Assemble in advance and refrigerate for convenience.

Nutrition

Keywords: casserole, comfort food, zucchini, potatoes, cheese, easy dinner

Find it online: https://hearthfulkitchen.com/one-pan-weeknight-zucchini-potato-casserole/