Potato, Pepper & Zucchini Casserole

Potato, Pepper & Zucchini Casserole

Potato, Pepper & Zucchini Casserole

A potato casserole that stands on its own, this recipe calls for red peppers and zucchini to add a blend of unique flavors. Thyme is also on your side, making a guest appearance.

At a glance
Main Ingredient:
Cooking Method:
4 servings


1 clove garlic, peeled and halved

2 lb. Idaho potatoes, peeled and thinly sliced
2 red bell peppers cut into rings
4 tbsp. olive oil, divided
2 tsp. fresh thyme
2 tsp. salt
4 small zucchini, sliced


Preheat oven 350 degrees. Generously rub a 5 cups gratin dish with garlic. Grease lightly with about 1 tsp. of the oil. Layer half of the potatoes in bottom of dish, overlapping slices if necessary; season lightly with the thyme and salt. Drizzle with 1 tbsp. of oil over the potatoes. Add a layer of half the red peppers, then half the zucchini; season again with salt and thyme. Drizzle 1 tbsp. oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with tin foil. Bake until vegetables are very soft and tender, about 1 hour. Serve immediately.

Additional Tips

Ready in 1 hour

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