Sure! Here’s the recipe for Zucchini Potato Bake
Ingredients:
2 medium zucchinis, sliced into rounds
3-4 medium potatoes, peeled and sliced into rounds
1 onion, thinly sliced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
2 tablespoons butter, melted
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Layer the vegetables: Arrange half of the zucchini slices in the bottom of the baking dish. Top with half of the potato slices and half of the sliced onions. Sprinkle with salt, pepper, and half of the minced garlic.
Add cheese: Sprinkle half of the cheddar and Parmesan cheeses over the vegetables.
Repeat: Repeat the layering process with the remaining zucchini, potatoes, onions, garlic, and cheeses.
Finish with cream and butter: Pour the heavy cream evenly over the top of the dish. Drizzle with melted butter.
Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Uncover and bake: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
Serve: Remove from the oven and let it cool slightly before serving. Garnish with fresh thyme or parsley if desired.
This Zucchini Potato Bake makes a hearty and flavorful side dish or a light main course. Enjoy!