Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.9 (127)
Zucchini Potato Bake Recipe
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 18%
CARBS 26G29% OF CAL
3G FIBER18G OTHER5G TOTAL SUGAR
FAT 26G64% OF CAL
16G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini and potato baked in a creamy garlic Alfredo-style sauce and topped with Parmesan. A cheesy, satisfying side dish.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 lbs zucchini
- 2 lbs yukon gold potatoes ((small - same diameter as zucchini))
- 1 tsp sea salt
- 1/2 tsp black pepper (divided)
- 1/2 tsp dried oregano
- 2 cups heavy whipping cream
- 1 1/2 cups shredded parmesan cheese (low fat) (divided )
- 2 garlic cloves (minced)
- 2 Tbsp chopped chives or green onion (plus more to garnish)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 18%
CARBS 26G29% OF CAL
3G FIBER18G OTHER5G TOTAL SUGAR
FAT 26G64% OF CAL
16G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 303mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 289mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.