I love how the kitchen fills with the scent of garlic and herbs when this casserole is baking.
This Roasted Zucchini & Potato Casserole combines tender gold potatoes, fresh zucchini, and juicy tomatoes into a simple, comforting dish.
Every bite reminds me of lazy summer afternoons spent cooking with family.
Why You’ll Love This Recipe
Pure veggie comfort – Soft potatoes and zucchini with lightly charred edges.
Mediterranean herbs – Oregano, rosemary, and parsley deliver warm, fragrant notes.
One-pan convenience – Prep, bake, and serve from the same dish.
Make-ahead friendly – Assemble in advance and bake when you’re ready.
Dietary flexibility – Naturally vegan and gluten-free for any menu.
What You’ll Need (Ingredient Highlights)
Gold potatoes for a crisp exterior and creamy interior
Zucchini squash for tender, fresh bites
Salt and pepper to season and balance flavors
Dried oregano and rosemary for classic Mediterranean aroma
Fresh parsley for bright, herbal notes
Garlic cloves for savory depth
Extra virgin olive oil for richness and moisture
Canned diced tomatoes with juice to create a tangy sauce
Red onion for sweet, caramelized flavor
Pro Tips Before You Start
Slice vegetables evenly so everything cooks at the same rate.
Toss with oil and spices thoroughly to coat each piece.
Use a heavy, oven-safe skillet or baking dish for even roasting.
Tent the foil to keep heat circulating without steaming the veggies.
Watch the uncovered roast to achieve perfect char without burning.
How to Make Your Casserole
Step 1: Prep & Season
Preheat the oven to 400°F (200°C) and place a rack in the middle.
In a large bowl, combine potato and zucchini slices.
Season with salt, pepper, oregano, and rosemary.
Add parsley, garlic, and a generous drizzle of olive oil.
Toss until every slice glistens with seasoning.
Step 2: Create the Tomato Base
Pour half of the diced tomatoes (with their juice) into an 11-inch oven-safe skillet, spreading them evenly across the bottom.
This creates a saucy layer that prevents sticking and infuses flavor.
Step 3: Layer the Vegetables
Arrange potato, zucchini, and onion slices in concentric circles or rows, alternating between each.
Press lightly so the vegetables nestle into the tomato layer.
Step 4: Add Remaining Tomatoes
Drizzle any leftover oil-herb mixture over the arranged vegetables.
Top with the remaining diced tomatoes, distributing their juices evenly.
Step 5: Covered Roast
Cover the skillet with tented foil, ensuring it doesn’t touch the veggies.
Bake for 45 minutes to steam the vegetables until just tender.
Step 6: Uncovered Roast
Carefully remove the foil and return the dish to the oven.
Roast uncovered for an additional 30–40 minutes, until the vegetables are soft, edges are lightly charred, and most of the liquid has evaporated.
Step 7: Rest & Serve
Remove from the oven and let rest for 5–10 minutes.
Drizzle with extra olive oil before serving to enhance flavor and sheen.
What to Serve It With
A simple arugula salad dressed with lemon vinaigrette
Warm crusty bread to soak up the savory juices
Grilled chicken or fish for added protein
Crumbled feta or goat cheese for a tangy finish
Variations / Substitutions
Add bell peppers for extra sweetness and color
Swap rosemary for thyme or basil for a different herb profile
Sprinkle red pepper flakes for a spicy kick
Top with vegan cheese alternatives like nutritional yeast
Use red potatoes instead of gold potatoes for a creamier texture
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm in a 350°F oven for 10–15 minutes or microwave individual portions.
Freeze: Assemble without baking, wrap tightly, and freeze up to 2 months.
Bake from frozen, adding 5–10 minutes to cooking time.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, dice 4–5 ripe tomatoes and add 2 tablespoons of water to mimic canned tomatoes’ moisture.
Do I need to peel the zucchini?
Peeling is optional; the skin adds color and nutrients. Just scrub well before slicing.
Is this recipe gluten-free?
Absolutely—it contains no gluten-containing ingredients by default.
What size pan is best?
An 11-inch oven-safe skillet or deep baking dish works perfectly for even cooking.
Can I double the recipe?
Yes, use a larger baking dish and adjust roasting times as needed.
Is this suitable for meal prep?
Definitely. It reheats beautifully and flavors deepen after sitting overnight.
Final Thoughts
This Roasted Zucchini & Potato Casserole is my go-to for celebrating summer produce.
Layers of seasoned vegetables roast to tender perfection, and the simple tomato sauce ties everything together.
It’s comforting enough for weeknight dinners and elegant enough for weekend gatherings.
Roasted Zucchini Potato Casserole with Tomatoes and Herbs
Ingredients
- 1¼ lb 570 g gold potatoes, peeled and thinly sliced (1/8″)
- 1¼ lb 570 g zucchini squash, thinly sliced (1/4″)
- Salt and pepper
- 2 tsp 3.6 g dried oregano
- Scant 1 tsp 1.2 g dried rosemary
- 1/2 cup 35 g fresh parsley, chopped
- 4 garlic cloves minced
- Early Harvest Greek extra virgin olive oil generous drizzle
- 1 28- oz 794 g can diced tomatoes with juice
- 1 large red onion or 2 small, thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Position rack in center.
- In a large bowl, toss potatoes and zucchini with salt, pepper, oregano, rosemary, parsley, garlic, and olive oil.
- Pour half the diced tomatoes into an 11″ oven-safe skillet, spreading evenly.
- Layer potato, zucchini, and onion slices alternately over the tomatoes.
- Drizzle remaining oil mixture, then top with the rest of the diced tomatoes.
- See full steps with tips & photos → https://mischacrossing.com/roasted-zucchini-potato-casserole/
Notes
- Use a mandoline for quick, even slicing.
- This recipe works great with summer squash or eggplant in place of zucchini.
- Leftovers taste even better the next day!
