Baby Potato & Zucchini Casserole

Serves 4-6 people
Cooking time: about 60 minutes
Vegetarian; gluten-free

  • 1 pound baby potatoes, thinly sliced
  • 5 zucchini, thinly sliced
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup parmesan reggiano, grated
  • salt and freshly ground pepper

  1. Preheat oven to 350 degrees.
  2. In a dutch oven or other oven proof pan, heat the olive oil over medium heat. Add the onions and saute until translucent (about 5 minutes). Add the garlic and saute for another minute. Stir in the thyme and remove from heat. Note: if you don't have a roasting pan that can go on the stovetop, this step may be done on the stove top and then poured into an oven-proof dish.
  3. Layer the zucchini and potato slices over the onion mixture, alternating a row of potatoes overlapped by a row of zucchini (see picture). 
  4. Once the pan is full, drizzle the potatoes and zucchini with a little olive oil and season with salt and pepper.
  5. Cover the dish and roast in the oven for 30 minutes. 
  6. Once thirty minutes have elapsed, remove the cover and roast for an additional 25 minutes or until the potatoes are tender.
  7.  Remove from the oven and sprinkle with the parmesan. Then, return to the oven and cook for another 5-10 minutes, or until the cheese is melted.
  8. Serve family style straight out of the roasting pan for a beautiful side dish to any meal. Enjoy!

Source for Ingredients
  • Terrific Trio of baby potatoes from The Little Potato Company
  • organic zucchini, organic onions, parmesan reggiano, and extra virgin olive oil from Trader Joe's
  • onions and thyme from the West Hollywood Farmers Market