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    Home » Main Dish

    Zucchini Potato Casserole

    Published: Apr 25, 2021 · Modified: Aug 31, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    This zucchini potato casserole recipe is delicious and bound to be a spring and summer favorite. It can easily be made vegan and gluten free so everyone can enjoy it and would make a great dish to serve for an easy weekday meal or family gathering. It’s filled with fresh ingredients like zucchini, potatoes, mushrooms, and homemade spinach sauce.

    zucchini potato casserole in a dish with a hand scooping out some

    Zucchini Season

    If you’re not a fan of squash, don’t count zucchini out! There are so many different and delicious recipes that can be made with this beautiful green summer squash. Zucchini can also be a tasty addition in baked goods like bread and muffins. I absolutely love zucchini bread but honestly haven’t found a gluten free version that I enjoy yet so it’s on my list of recipes to create. But I’ll save that for another post.

    spoon scooping out zucchini potato casserole

    Ingredients for Zucchini Potato Casserole

    I’ve broken the ingredient list up into two parts. The first is for the ingredients that make up the spinach sauce. The second part is for the rest of the ingredients that go into the casserole.

    INGREDIENTS FOR THE SPINACH SAUCE:

    • Spinach
    • Olive Oil
    • Yellow Onion
    • Garlic Cloves
    • Lemon Juice
    • Basil
    • Salt
    • Pepper

    INGREDIENTS FOR THE CASSEROLE:

    • Zucchini
    • Red Potatoes
    • Marinara Sauce
    • Mushrooms
    • Bread crumbs - I used gluten free bread crumbs but you could use regular.
    • Olive Oil
    • Mozzarella - I used vegan but you could use regular.

    How to make Zucchini Potato Casserole

    There’s two parts to this recipe. The first is to make the spinach sauce. It’s as simple as putting all the ingredients into a blender or food processor and blending until creamy. The second part of the recipe is assembling the casserole itself. This takes a little longer but it’s also very simple to do and just requires some layering.

    spinach, garlic, and onion in a food processor
    green sauce blended in a food processor

    Preheat the oven to 375°F.  Make your spinach sauce by blending all of the ingredients for the sauce in a high powered blender or food processor. Blend until the sauce is smooth and season with salt and pepper to taste.

    slices of zucchini and potato in a white dish
    sliced zucchini and potatoes covered in a green mixture

    Next, prep the vegetables by slicing your zucchini and potatoes into thin rounds. Try to make the rounds similar in size so they cook evenly. In a large bowl, mix the zucchini and potato slices with all of the spinach sauce.

    casserole dish with red sauce spread across the bottom of it
    zucchini and potato slices layered in a casserole dish with green sauce spread over it
    casserole dish with mushrooms, cheese and red sauce layered on top of sliced zucchini and potatoes
    casserole dish with sliced zucchini and potatoes layered with green sauce on top
    casserole dish with sliced zucchini and potatoes layered with green sauce and cheese

    Then assemble the casserole. Spread about 1 cup of the marinara sauce on to the bottom of a 13x9 inch baking pan. Then add about half of the zucchini and potato slices by overlapping them in rows. Alternate every few slices between zucchini and potato as you go. Then sprinkle the sliced mushrooms on top. Add a layer of shredded mozzarella (about ½ cup) and drizzle some marinara sauce (about ½ cup) on top after that. Repeat the zucchini and potato layer then sprinkle the remaining cheese on top. Lastly, sprinkle the bread crumbs on the top with some salt and pepper and a drizzle of olive oil. 

    Bake for 20 minutes then remove from the oven and cover with foil. Rotate and add it back to the oven to cook for another 20-30 minutes, until the zucchini and potatoes are cooked through and soft. You can test this by sticking a fork through the zucchini and potatoes, they should be soft enough for the fork to go through easily.

    Tips on making the best Zucchini Potato Casserole

    • Similar Sized Slices - Try to cut the same thickness for each potato and zucchini round. This will ensure that they will cook evenly and at the same rate.
    • Check Doneness - Make sure to test that the potatoes and zucchini are cooked through before removing from the oven. After making this a recipe a couple times, I’ve realized that oven temp, the type of dish the casserole is in and the thickness of the potato and zucchini slices all make a difference in cooking time. So just make sure the potatoes and zucchini are soft with a fork before removing just to make sure.
    • Substitutions - If you don’t have red potatoes, you could substitute it with more zucchini slices. I think this dish would taste delicious either way. The cooking time may differ so just keep an eye on it as it bakes.

    More Recipes To Try!

    • Best Sweet Potato Shepherd's Pie
    • Stuffed Sweet Potato Tacos
    • Easy Hamburger Vegetable Soup
    • Slow Cooker Chicken Fajitas

    Thank you so much for checking out this recipe! If you’ve enjoyed this recipe or any of my others, please leave a review and comment below. Also feel free to tag @withsweethoney on Instagram and follow us on Pinterest. I love seeing all of your creations!

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    zucchini potato casserole in a dish with a hand scooping out some

    Zucchini Potato Casserole

    This zucchini casserole recipe is so delicious and healthy! Perfect for weeknights or weekend meals.
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: baked zuchhini casserole, gluten free zucchini casserole, potato casserole, zucchini casserole
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 people
    Katelyn | With Sweet Honey

    Ingredients

    Spinach Sauce

    • 2 cups spinach
    • 5 tbsp olive oil
    • ½ yellow onion
    • 2 garlic cloves
    • 2 tbsp fresh lemon juice
    • 1 tsp basil, dried or fresh
    • ½ tsp salt
    • ¼ tsp black pepper

    Zucchini Casserole

    • 3 medium zucchini, sliced
    • 7 red potatoes, sliced
    • 1-½ cup marinara sauce
    • 8 oz mushrooms, sliced
    • ¾ cup gluten free bread crumbs
    • olive oil, for drizzling
    • ½ cup+ shredded mozzarella (I used vegan but could use regular)

    Instructions

    • Preheat the oven to 375°F.
    • Make your spinach sauce by blending all of the ingredients for the sauce in a high powered blender or food processor. Blend until the sauce is smooth and season with salt and pepper to taste.
    • Next, prep the vegetables by slicing your zucchini and potatoes into thin rounds. Try to make the rounds similar in size so they cook evenly.
    • In a large bowl, mix the zucchini and potato slices with all of the spinach sauce.
    • Then assemble the casserole. Spread about 1 cup of the marinara sauce on to the bottom of a 13x9 inch baking pan. Then add about half of the zucchini and potato slices by overlapping them in rows. Alternating every few slices between zucchini and potato as you go. Then sprinkle the sliced mushrooms on top. Add a layer of shredded mozzarella (about ½ cup) and drizzle some marinara sauce (about ½ cup) on top after that. Repeat the zucchini and potato layer then sprinkle the remaining cheese on top. Lastly, sprinkle the bread crumbs on the top with some salt and pepper and a drizzle of olive oil.
    • Bake for 20 minutes then remove from the oven and cover with foil. Add it back to the oven to cook for another 20-30 minutes, until the zucchini and potatoes are cooked through and soft. You can test this by sticking a fork through the zucchini and potatoes, they should be soft enough for the fork to go through easily.
    Tried this recipe?Tag @withsweethoney on Instagram!
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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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