Baked zucchini and potatoes gratin, a quick and tasty side dish, perfect to accompany meat and fish main courses. This recipe of baked potatoes and zucchini with a hint of thyme is a great accompaniment and can be prepared in advance to be baked just before sitting at the table.
The recipe is made with thinly sliced zucchini and potatoes, topped with fresh thyme and a delicious breadcrumb coating with grated cheese, garlic powder, and chopped parsley. I occasionally used frozen parsley because I had it stocked in the freezer, but you could also use fresh parsley.
Lately, I use garlic powder because I find the taste is less strong compared to fresh garlic, and with a daughter at home who doesn’t like it at all, I prefer this solution. However, if you’re luckier than me, you can use fresh garlic, chopping it, of course, before adding it to the breadcrumb mix. You can also replace thyme with other herbs of your choice.
Nowadays, potatoes and zucchini are among the most loved vegetables and can also be used to prepare many other recipes. If you haven’t tried them yet, I recommend trying the oven-baked veal skewers: a quick and tasty main dish that always pleases everyone at home. And now let’s get into the kitchen because the baked zucchini and potatoes gratin will be ready in a click!
If you’re interested in other zucchini or potato side dishes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 153.39 (Kcal)
- Carbohydrates 18.16 (g) of which sugars 0.93 (g)
- Proteins 5.88 (g)
- Fat 7.13 (g) of which saturated 2.03 (g)of which unsaturated 0.98 (g)
- Fibers 2.49 (g)
- Sodium 860.14 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz potatoes (cleaned vegetable weight)
- 8 oz zucchini (cleaned vegetable weight)
- 1.5 tbsp extra virgin olive oil
- garlic powder (to taste)
- 3 tbsp breadcrumbs
- 3 tbsp grated Parmesan cheese
- chopped parsley (to taste)
- thyme (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Cake Pan 9.5 inches
- Cutting Board
- Knife
- Bowl
Steps
First, clean the vegetables. Wash the zucchini well and dry them with paper towels. Then cut off the ends and slice them into 1 or 2 mm thick slices. Do the same with the potatoes. Peel them, wash under water to remove any soil, and pat dry with paper towels. Then slice them into 1 or 2 mm thick slices.
Spread 1 tbsp of oil from the total in a baking dish and arrange the zucchini and potato slices slightly overlapping each other. Season with salt and add some fresh thyme leaves, or dried if you prefer. Mix the breadcrumbs with the grated cheese, chopped parsley, garlic, and pepper in a bowl. Sprinkle the coating over the top, drizzle with a bit of oil, and bake in a preheated oven at 350°F static for 25 minutes.
The baked vegetables gratin is ready! Once they are golden on top, remove them from the oven and serve.
Storage and Tips for Baked Zucchini and Potatoes Gratin
The baked vegetables gratin can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Baked Zucchini and Potatoes Gratin
What can I substitute for thyme?
Alternatively, you can use other herbs of your choice: marjoram, rosemary, oregano, sage.
