Best 3 Scalloped Potato And Zucchini Casserole Recipes

Indulge in a culinary delight that harmonizes the rustic charm of potatoes and the refreshing essence of zucchini in a symphony of flavors and textures. This scalloped potato and zucchini casserole is an enticing main course or hearty side dish that will tantalize your taste buds. The dish features thinly sliced potatoes and zucchini, tenderly layered in a creamy sauce, and baked to golden perfection. Each bite offers a delightful interplay of crispy edges and soft, flavorful interiors, while the creamy sauce adds a comforting richness. This recipe is a versatile canvas for creativity, allowing you to incorporate additional ingredients like cheese, herbs, or even diced vegetables, making it a customizable dish that suits your palate. Whether you're seeking a comforting family meal or a dish to impress your guests, this scalloped potato and zucchini casserole is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI AND POTATO BAKE

Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories Side Dish Vegetables Squash Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

MAMA'S SCALLOPED POTATOES

Mama's Scalloped Potatoes image

Provided by Trisha Yearwood

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Cooking spray
12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan
2 tablespoons chopped green onions, green part only, for garnish

Steps:

Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
Let sit for 10 minutes to set. Garnish with green onions before serving.

CHEESY POTATO ZUCCHINI CASSEROLE

Cheesy Potato Zucchini Casserole image

Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping.

Provided by adventuresofanameri

Categories < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 large zucchini or 2 small zucchini
3 medium russet potatoes
6 green onions
10 3/4 ounces cheddar cheese soup
3/4 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup colby-monterey jack cheese
2 tablespoons butter, melted
1 cup panko breadcrumbs

Steps:

Preheat oven to 375.
Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
Chop green onions.
Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
Spread mixture in a greased 13x9 pan.
Top with cheese.
Mix melted butter and bread crumbs together.
Top the dish with bread crumb mixture.
Bake for 50 minutes.

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for scalloped potatoes. They hold their shape well and have a creamy texture.
Slice the potatoes thinly: This will help them cook evenly. Aim for slices that are about 1/8-inch thick.
Use a good quality cheese: Cheddar, Gruyère, or Parmesan are all good choices. Freshly grated cheese will melt better than pre-shredded cheese.
Don't overcrowd the casserole dish: The potatoes need space to cook evenly. If the dish is too crowded, the potatoes will steam instead of bake.
Bake the casserole until the potatoes are tender: This will take about 45 minutes to an hour. You can check the potatoes by inserting a toothpick into the center of the casserole. If the toothpick comes out clean, the potatoes are done.

Conclusion:

Scalloped potato and zucchini casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and zucchini. With its creamy sauce, tender potatoes, and flavorful zucchini, this casserole is sure to be a hit with the whole family.