zucchini courgette potato bake
Questa ricetta è disponibile anche in italiano.
This humble courgette (zucchini) and potato bake it’s one of my favourite childhood dish; it’s rich in flavour and very easy to make.
Hello everybody and welcome back! zucchini courgette potato bake
Today for you I have one of my favourite dishes back from my childhood. It’s an humble and quite traditional southern Italian dish starring two simple yet delicious ingredients: potatoes and courgettes. These gorgeous ingredients are sliced and arranged in layers, each to be flavoured with fresh herbs (typically parsley) and spices.
For those interested potatoes are tubers that grow underground on the roots of a plant called Solanum Tuberosum, and they are very important to an healthy diet. courgette potato bake
Primarily composed of carbohydrates, potatoes contain a fair amount of proteins, minerals and antioxidants. They are one of the richest source of starch and dietary fibers, and they provide as much as 421mg of potassium (which is more than what is contained in a banana!), excellent amount of vitamin C, and vitamin B6.
On the other hand, courgettes contain zero fat, and antioxidant and anti-inflammatory phytonutrients, and they are high in water and fiber. As well as potatoes, they also contain significant amounts of vitamins B6 and potassium (261mg per 100g), and other group B vitamins, like riboflavin (B2) and folate (B9).
As I mentioned in the intro this is one of the dishes that reminds me of my childhood. My grandmother Rosa used to make it very often, especially under my grandfather Giuseppe request. They both used to love this bake and I remember me being almost hypnotised and fascinated by the way she used to meticulously arrange and season all layers. It’s probably the dish that taught me how important is to salt everything when it comes to cooking, since the very first time I tried to replicate it I went to my grandma pretty upset and I asked her: mine is plain, it tastes nothing like yours! Actually it tastes of nothing! Why?!?!? courgette potato bake
And after she tried a bite she went: Mmm.. Did you season every layer? It seems like a little girl forgot to put enough salt in the bake!
Of course she was right. I remember it took me a couple of attempts more to finally nail the seasoning of this dish, hence one tip she would give to all of those that are going to give this recipe a try: do not forget to season every element!
Courgette and Potato Bake Recipe
4 large Potatoes
3 medium Courgettes (Zucchini)
1 Salad Tomato (or 10 cherry tomatoes)
3 tbsp Olive Oil
1 Garlic Clove
1 cup Fresh Parsley
2 tbsp Dried Sage
20 g Vegan Parmesan Cheese
2 tbsp Nutritional Yeast
Preheat the oven at 180° C.
Now: let’s start chopping up!
In order to assemble this easy dish quickly and smoothly, I recommend to prep all the veggies and set them aside.
1st layer: potato slices on a bed of olive oil. Sprinkle some onion cubes and season with salt, pepper and sage.
2nd layer: arrange courgette slices over the potatoes and season with salt, pepper, garlic, nutritional yeast, Gondino cheese, fresh parsley and a touch of olive oil.
Repeat layers 1 and 2, then cover with a final layer of potatoes. Season with salt, pepper, sage, tomatoes, nutritional yeast, vegan parmesan and a drizzle of olive oil.
Pour 1/2 an inch of salted water into the corners of the tray, making sure it goes on the bottom of it without ruining the layers.
Bake for 30 to 45 minutes until potatoes are cooked thoroughly. Piercing them with a wooden skewer might help.
Serve hot, warm or cold. It seriously is amazing anyhow! I personally enjoy it warm in winter and cold when the weather is hot. You pick how and let me know what you think please!
Courgette and Potato Bake (Grandma Style)
- 4 Potatoes Large
- 3 Courgettes Medium
- 1 Onion
- 1 Salad Tomato or 10 cherry tomatoes
- 3 tbsp olive oil
- 2 Garlic Cloves
- 30 g (0.5 cups) Fresh Parsley
- 2 tbsp Dried Sage Optional
- 20 g (1.5 tbsp) Vegan Parmesan Cheese
- 2 tbsp Nutritional Yeast
- Preheat the oven at 180° C.
- Now: let's start chopping up! In order to assemble this easy dish quickly and smoothly, I recommend to prep all the veggies and set them aside.
- 1st layer: potato slices on a bed of olive oil. Sprinkle some onion cubes and season with salt, pepper and sage.
- 2nd layer: arrange courgette slices over the potatoes and season with salt, pepper, garlic, nutritional yeast, Gondino cheese, fresh parsley and a touch of olive oil.
- Repeat layers 1 and 2, then cover with a final layer of potatoes. Season with salt, pepper, sage, tomatoes, nutritional yeast, vegan parmesan and a drizzle of olive oil.
- Pour 1/2 an inch of salted water into the corners of the tray, making sure it goes on the bottom of it without ruining the layers.
- Bake for 30 to 45 minutes until potatoes are cooked thoroughly. Piercing them with a wooden skewer might help.
If you like courgettes (zucchini) and you want more ideas also check:
– Vegan Zoodle and Pea Bake
– Courgette Pesto Pasta
– Courgette and Potato Bake
– Courgette and Potato Cakes
– Vegan Courgette Parmigiana
– Sea Flavoured Courgette and Blossom Pasta
– Simple Courgette and Blossom Bake
– Fluffy Courgette Stuffed Brioche Bread
– Courgette Baked Frittata
– Creamy Courgette and Rocket (Arugula) Pasta
– Courgette and Smoked Paprika Pastry Rolls
– Vegan Ratatouille Pizza Bites
– Mediterranean Veggies
If you’d like to discover other vegan potato dishes:
– Italian-Style Potato Salad
– Courgette and Potato Cakes
– Easy Skin On Roasted Potatoes
– Vegan Deviled Potatoes
– Vegan Butternut Squash & Potato Gnocchi
– Vegan Russian Salad
– Lentil & Squash Pie
– Spiced Potato Curry with Spinach and Chickpeas
– Banana Blossom “Fish” Cakes
– Vegan British Dumpling Stew
Loved it. Very tasty. I forgot about the tomato, but that is ok, not liking tomatoes too much. Mine also took over an hour but my potatoes where a bit thick.
I’m so happy you enjoyed it Anna.
Thanks for stepping by!
I found this just by chance. It is incredible, I’ve never tasted anything like it. It was super easy to make and was delicious if not better when I reheated it the next day. This will definitely become one of my stable recipes. Thank you!
You’re more than welcome Laura.
I’m so happy you enjoyed it!!
Delicious!! I seasoned every layer as suggested but did forget onions and salt on the second layers. But I only did two layers of each so this worked out just fine. Really tasty. Will do this again. I’d like to serve with something else but I’m not an Experienced cook so any suggestions are welcome.
I’m so, so happy you liked it!
You’re more than welcome to search for the ingredients you like on the site and suggestions will pop.
Personally I would serve it with a pulse salad like this, a tofu dish like this https://avegtastefromatoz.com/tofu-and-samphire-parcels/ or some vegan sausages (you can find a bunch of recipes for homemade sausages on the blog too, if you’d like to make them from scratch).
Have a nice weekend,
It turned out well. I took note of the seasoning between the layers, however, it took well over an hour to cook. I’ll ensure that my potatoes are wafer thin next time!
Hi Marilyn and thank you for you kind comment.
I should add a note that cooking time will vary according to the potato thickness. You can have them as thick as you like, there’s no rule, but it will indeed take longer if not too thin.
Have a lovely weekend