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Here’s a delicious and exclusive recipe for Baked Zucchini and Potato Casserole. This hearty dish combines tender zucchini and potatoes, baked to perfection with a cheesy, creamy topping. It’s perfect as a side dish or a light main course!
Baked Zucchini and Potato Casserole
Overview
This Baked Zucchini and Potato Casserole is a comforting dish that highlights the flavors of fresh zucchini and potatoes. With layers of creamy goodness and a crispy topping, it’s a fantastic way to enjoy seasonal vegetables!
Ingredients
3 medium zucchinis, thinly sliced
2 large potatoes, thinly sliced (Yukon Gold or Russet work well)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream (or half-and-half)
1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme (or Italian seasoning)
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup breadcrumbs (optional, for topping)
Fresh herbs for garnish (such as parsley or basil)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven: Set the oven to 375°F (190°C).
Step 2: Prepare the Vegetables
Slice the vegetables: Thinly slice the zucchini and potatoes using a knife or mandoline for even thickness.
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