This is a great dish as either a main course or a side. Make sure to slice the zucchini and potatoes as close to the same thickness as possible.
Zucchini Potato Casserole
- 5 cloves garlic minced
- 1 onion quartered and sliced paper thin
- 2 lbs potatoes sliced 1/8″ thick
- 1 lb zucchini sliced 1/8″ thick
- 2 tbsp fresh thyme chopped fine
- 1/4 cup Romano
- Olive oil
- 1/2 lb mozzarella
Grease a rectangular 9″ baking dish with olive oil. Spread 1/3 of the onion on the bottom. Create two rows of potatoes overlapping by a quarter, then two rows of zucchini overlapping again by a quarter. Repeat until pan is covered. Season with salt and pepper. Sprinkle on half of the garlic and a third of the thyme. Sprinkle with olive oil and 1/3 of the Romano. Repeat with onion layer then alternate the potato and zucchini rows so that the zucchini is on top of the lower potato row and vice versa. Cover pan again and then season with salt and pepper, remaining garlic, a third thyme, a third Romano and sprinkle with more olive oil. Add last layer of onion, then alternate potato and zucchini rows again. Season with salt and pepper and add the last of the thyme and Romano over the top. Sprinkle with more olive oil and bake uncovered in an oven at 375 degrees until browned on top, about 45 minutes. Spread mozzarella over top and bake until melted and bubbly, about 15 minutes. Let casserole stand for 10 minutes before serving.