Zucchini Potato Cheese Bake: Savoury Summer Squash Recipe

Zucchini, part of the summer squash family, is a popular summer vegetable abundant in backyard gardens and at the farmers’ markets. Zucchini is also available all year round.

Zucchini can be prepared in a variety of ways such as grilled, baked, stuffed, pickled or fried. It is also delicious incorporated in breads, and pairs well with chocolate in cakes or muffins.

How to Select and Store Zucchini

Select firm, unblemished zucchini. Store unwashed, in plastic bag, for up to seven days in the refrigerator.

Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!

Zucchini Potato Cheese Bake Recipe

This zucchini recipe uses home made tomato sauce, but a store bought tomato sauce can be substituted.

Yields: 4 main course servings


  • 3 tablespoons extra virgin olive oil (Here’s some olive oil dispensers you may like)
  • 2 large onions (Here are some great onion choppers for you!)
  • 3 medium size zucchini
  • 3 medium size potatoes
  • 1 ½ cups shredded Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 2 ½ cups tomato sauce
  • Salt and pepper to taste

Tomato Sauce Recipe


  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic (Here are some great garlic presses for you!)
  • 3 19-oz. cans chopped tomatoes
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • salt and pepper to taste

How to Make the Tomato Sauce:

  1. Heat the extra virgin olive in a medium size sauce pan.
  2. Chop the garlic cloves and add to the sauce pan.
  3. Cook until garlic is soft, but not brown.
  4. Add the tomatoes and stir to mix.
  5. Season with the salt, pepper and red pepper flakes.
  6. Cook tomato sauce for 10 to 15 minute or until thickened.

How to Make the Zucchini Potato Cheese Bake:

Prepare the zucchini, potatoes, and onions:

  1. Peel onions and thinly slice with a mandolin or with a sharp knife.
  2. Heat 2 of the 3 tablespoons of extra virgin olive oil in a medium skillet.
  3. Add sliced onions and cook until soft.
  4. Peel and wash potatoes.
  5. Wash zucchini and cut off ends.
  6. Thinly slice the potatoes and zucchini with a mandolin or with a sharp knife

Assemble the Zucchini Potato Cheese Bake:

Preheat oven to 350° F.

  1. Brush bottom and sides of a 9-inch pan with olive oil.
  2. Layer bottom of pan with sliced potatoes.
  3. Spread tomato sauce over potatoes.
  4. Sprinkle with shredded Mozzarella cheese and Parmesan cheese.
  5. Add layer of zucchini slices and cooked onions.
  6. Spread tomato sauce over zucchini slices.
  7. Sprinkle with shredded Mozzarella cheese and Parmesan cheese.
  8. Continue layering potato slices, zucchini slices,cooked onions, tomato sauce, and cheeses.
  9. In a small bowl, combine the remaining tablespoon of extra virgin olive oil and bread crumbs and mix well.
  10. Sprinkle the breadcrumbs olive oil mixture on the last layer of the Zucchini Potato Cheese Bake.
  11. Bake in oven for 45-50 minutes or until the potatoes are soft.

Remove from oven and let stand for 15 minutes before serving.

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