Roasted Zucchini Potato Casserole with Tomatoes and Herbs
A wholesome layered vegetable casserole with zucchini, potatoes, red onions, and juicy tomatoes. Herb-seasoned and slow-roasted to bring out deep, savory flavor—this dish is perfect for summer gatherings or cozy nights in.
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!