Tuesday, October 11, 2011

Baby Potato Zucchini Casserole

Baby Potato & Zucchini Casserole

I've just returned from San Francisco, where I spent the weekend at Cavallo Point celebrating my one year wedding anniversary, enjoying the Fleet Week air show, and dining at Picco, my brother's fabulous restaurant. We had two amazing meals there, and even got to meet Chef Bruce Hill, who I absolutely adored.

Not only is the restaurant busier than ever (it was packed both nights we were there), but the menu just keeps getting better, if that's even possible. It's worth the trip over the bridge for the risotto alone, which is made fresh on the half hour, and which many people believe to be the best in the city, if not the country.

I was sad to leave SF, but all good things must come to an end...

But getting away really does wonders for you. In a way, it reboots your brain, clearing out all the cobwebs, letting you return refreshed and ready to dive back into your life with a clearer perspective. I'm spending today catching up with myself--blogging, cleaning up, unpacking, grocery shopping, etc.

And tomorrow, I'll get back to my two favorite things: cooking and writing!

But in the meantime, I thought I'd leave you with a great recipe for Baby Potato & Zucchini Casserole. The other week, I received samples of baby potatoes from The Little Potato Company (available at Ralphs and other stores).

There are few things I love more than little potatoes.

For this recipe, I used a package of their Terrific Trio, a delightful combination of yellow, red, and purple baby potatoes. I love the different colors, which bring a whimsical flair to any recipe.

I paired them with zucchini, making them into a simple casserole by layering them over caramelized onions cooked with thyme.

The finishing touch? A sprinkling of parmesan reggiano over the top. This recipe looks great served out of the roasting pan on the table, and is the perfect side dish for any lunch or dinner.

Baby Potato & Zucchini Casserole
Serves 4-6 people
Cooking time: about 60 minutes
Vegetarian; gluten-free
Print Recipe

  • 1 pound baby potatoes, thinly sliced
  • 5 zucchini, thinly sliced
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup parmesan reggiano, grated
  • salt and freshly ground pepper

  1. Preheat oven to 350 degrees.
  2. In a dutch oven or other oven proof pan, heat the olive oil over medium heat. Add the onions and saute until translucent (about 5 minutes). Add the garlic and saute for another minute. Stir in the thyme and remove from heat. Note: if you don't have a roasting pan that can go on the stovetop, this step may be done on the stove top and then poured into an oven-proof dish.
  3. Layer the zucchini and potato slices over the onion mixture, alternating a row of potatoes overlapped by a row of zucchini (see picture). 
  4. Once the pan is full, drizzle the potatoes and zucchini with a little olive oil and season with salt and pepper.
  5. Cover the dish and roast in the oven for 30 minutes. 
  6. Once thirty minutes have elapsed, remove the cover and roast for an additional 25 minutes or until the potatoes are tender.
  7.  Remove from the oven and sprinkle with the parmesan. Then, return to the oven and cook for another 5-10 minutes, or until the cheese is melted.
  8. Serve family style straight out of the roasting pan for a beautiful side dish to any meal. Enjoy!

Source for Ingredients
  • Terrific Trio of baby potatoes from The Little Potato Company
  • organic zucchini, organic onions, parmesan reggiano, and extra virgin olive oil from Trader Joe's
  • onions and thyme from the West Hollywood Farmers Market
Disclaimer: I received free samples of potatoes, however the opinions expressed here are my own.


  1. it looks absolutely delicious and i'm gonna' try it, now!

    1. Awesome, let me know how it turns out! I love this dish.