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Baked Zucchini and Sliced Potatoes (Rachael Ray)


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  • One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes
  • 2 to 3 tablespoons chopped fresh thyme
  • Olive oil, for liberal drizzling
  • 2 zucchini, thinly sliced
  • Salt and pepper
  • 3 potatoes, peeled and thinly sliced
  • 2 tablespoons rosemary, finely chopped
  • 4 large cloves garlic, thinly sliced
  • 2 onions, thinly sliced
  • 1 cup freshly grated Parmigiano-Reggiano cheese


Servings 4


Step 1

Preheat the oven to 375 degrees F.

Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.


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