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Zucchini Potato Bake

Zucchini Potato Bake

Lots of zucchini in your garden? Here is a new and flavorful way to prepare it!

Serves 4-6.


Potato Layers:

  • 6 medium potatoes, peeled and quartered
  • 1 tsp salt
  • 1/3 c milk
  • 2 Tbsp butter
  • 1/2 c grated Parmesan or other hard cheese
  • 2 Tbsp olive oil
  • 2 medium zucchini, cut in small dice
  • 1 medium onion, coarsely chopped
  • 1 large red or orange bell pepper, coarsely chopped
  • 3 cloves garlic, minced
  • 1 tsp season salt
  • 1/2 tsp marjoram
  • 1/2 tsp dill
  • 1/2 tsp black pepper


  1. Place quartered potatoes in a large pot and cover with cold water.
  2. Add salt and bring to boil over medium heat.
  3. Reduce heat and simmer 20 minutes, or until fork tender.
  4. Drain well. Add milk and butter. Mash until smooth and set aside.
  5. In a 12-inch heavy skillet or large pot over medium heat, warm olive oil.
  6. Add zucchini, onion, bell pepper, garlic, season salt, marjoram, dill and pepper. Saute for 15 minutes.
  7. Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking dish.
  8. Spread half of the mashed potatoes over the bottom in an even layer.
  9. Add all of the zucchini mixture in an even layer.
  10. Place the remaining potatoes evenly on top and sprinkle with the cheese. If desired, add a pinch more of dill.
  11. Bake uncovered for 20 minutes, or until lightly golden on top.
  12. Cut into squares and serve hot.

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