Description
A delightful dish blending fresh zucchini and potatoes with a rich, creamy cheese sauce, perfect for any occasion.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 2 medium potatoes (Yukon Gold or red), thinly sliced
- 1 tbsp olive oil
- Salt & black pepper to taste
- 2 cups shredded cheese (such as mozzarella or cheddar)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced zucchinis and potatoes. Drizzle with olive oil, then season with salt and black pepper. Toss to coat.
- In a separate bowl, mix the heavy cream, minced garlic, oregano, and basil.
- In a greased baking dish, layer the vegetables, then pour half of the creamy mixture over the top. Sprinkle with half of the shredded cheese.
- Repeat the layering with the remaining vegetables, cream mix, and top with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the vegetables are tender.
- Let it sit for a few minutes before serving.
Notes
Make sure to slice the zucchinis and potatoes evenly for even cooking. You can use any cheese you prefer, and consider adding fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: zucchini, potato, gratin, vegetarian, Mediterranean, cheese