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Zucchini-Potato Casserole


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  • 2 Tbs. Butter
  • 2 Medium Onions, chopped
  • Cooking Spray
  • 1 Medium Yukon Gold Potato, sliced
  • 1 Medium Zucchini, sliced
  • 4 Plum Tomatoes, sliced
  • 1 1/2 tsp. Kosher Salt
  • 3/4 tsp. Black Pepper
  • 2 Tbs. Butter, melted
  • 1/3 Cup Grated Parmesan Cheese



Step 1

Preheat oven to 375 degrees. Melt 2 tablespoons butter in a medium skillet over medium heat; add onions and saute 10-12 minutes or until tender and onions begin to caramelize. Spoon onions into a 10" quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbs. melted butter. Cover with foil. Bake at 375 degrees for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35-40 minutes or until golden brown. Let stand 10 minutes before serving.

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