Are you looking for some quick and delicious meal ideas to spice up your busy weeknights? Look no further! Zucchini and potato, two of the most versatile ingredients in the kitchen, come together to create a plethora of tasty dishes that are sure to please even the pickiest eaters. From comforting casseroles to crispy fritters, we’ve got 20 easy zucchini and potato recipes that will become your new go-to’s.
In this article, we’ll dive into the wonderful world of zucchini and potato pairings, featuring a range of flavors and textures that are sure to satisfy your cravings. Whether you’re in the mood for something creamy and comforting or light and refreshing, we’ve got you covered. So grab your apron, preheat your oven (or stove), and get ready to explore the many wonders of zucchini and potato!
Cheesy Zucchini and Potato Gratin
This creamy gratin combines the sweetness of zucchini with the earthiness of potatoes, all wrapped up in a rich cheese sauce. It’s a perfect side dish for your next dinner party or family gathering.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the zucchini, potatoes, onion, and garlic in butter until tender.
3. In a separate bowl, combine cheddar and Parmesan cheese.
4. Grease a 9×13-inch baking dish with butter.
5. Arrange half of the potato-zucchini mixture in the dish, followed by half of the cheese mixture.
6. Repeat layers, ending with a layer of cheese on top.
7. Bake for 30-40 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Garlic Roasted Zucchini and Potatoes
Elevate your side dish game with this simple yet flavorful recipe that combines the natural sweetness of zucchini and potatoes with the pungency of garlic.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and cut into 1-inch cubes
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini slices with 1 tablespoon olive oil, salt, and pepper until well coated.
3. Spread zucchini slices on a baking sheet lined with parchment paper in a single layer.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. Meanwhile, mix potatoes with remaining 1 tablespoon olive oil, garlic, salt, and pepper in a separate bowl.
6. Spread potato mixture on a separate baking sheet in a single layer.
7. Roast potatoes for 30-35 minutes or until tender and golden brown.
Cooking Time: Approximately 45-50 minutes
Zucchini and Potato Fritters with Herbs
This flavorful fritter recipe combines the natural sweetness of zucchinis with the earthiness of potatoes, all wrapped up in a crispy herb-infused coating.
Ingredients:
– 2 medium zucchinis, grated
– 1 large potato, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine zucchini, potato, flour, cornstarch, parsley, and dill.
2. In a separate bowl, whisk together the egg and salt. Add to the zucchini mixture and mix well.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large non-stick skillet over medium-high heat.
4. Using a spoon or small scoop, drop the mixture into the oil and flatten slightly.
5. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes total
Creamy Zucchini and Potato Soup
This comforting soup is a perfect blend of flavors and textures, featuring tender zucchini and potatoes swimming in a rich and creamy broth.
Ingredients:
– 2 medium zucchinis, chopped
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped zucchini and potatoes. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Baked Zucchini and Potato Casserole
This hearty casserole combines tender zucchini and potatoes with a savory blend of cheeses, making it a perfect side dish or main course for any meal. With its comforting flavor and ease of preparation, this recipe is sure to become a family favorite.
Ingredients:
– 2 medium zucchinis, sliced
– 2-3 medium potatoes, peeled and thinly sliced
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, potatoes, onion, cheddar cheese, mozzarella cheese, and breadcrumbs.
3. Drizzle with olive oil and season with salt and pepper.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 45-50 minutes or until the vegetables are tender and the top is golden brown.
Cooking Time: 45-50 minutes
Zucchini and Potato Hash with Eggs
Start your day off right with this flavorful and nutritious hash recipe that combines the best of summer’s bounty: zucchini, potatoes, and eggs.
Ingredients:
– 2 medium-sized zucchinis, diced
– 2-3 medium-sized potatoes, peeled and diced
– 4 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss zucchinis and potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 20-25 minutes, or until vegetables are tender and lightly browned.
4. Crack eggs into a bowl and whisk together.
5. Add roasted vegetables to the bowl and mix well.
6. Pour mixture onto a non-stick skillet or griddle over medium heat.
7. Cook until eggs are set, about 3-4 minutes.
8. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Zucchini and Potato Stir-Fry
A flavorful and nutritious stir-fry that combines the best of summer’s bounty: tender zucchini, creamy potatoes, and a kick of heat. This quick and easy recipe is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium zucchini, sliced
– 2-3 small to medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce (or more to taste)
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the potatoes and cook until they start to soften, about 3-4 minutes.
3. Add the zucchini and garlic; stir-fry for an additional 2-3 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and sriracha sauce. Pour the mixture over the vegetables and stir-fry for another minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions and sesame seeds, if desired.
Cooking Time: 10-12 minutes
Zucchini and Potato Pancakes
Get ready to delight your taste buds with these crispy and flavorful pancakes packed with zucchini, potatoes, and a hint of onion. Perfect as an appetizer or side dish.
Ingredients:
– 1 medium zucchini, grated
– 2 large potatoes, peeled and grated
– 1 small onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine the zucchini, potatoes, onion, egg, and flour. Mix well.
2. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
3. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with your spatula.
4. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes per batch.
Herbed Zucchini and Potato Skillet
A flavorful and nutritious one-pot dish that’s perfect for a weeknight dinner. This skillet combines tender potatoes, zucchinis, and fresh herbs for a delicious and satisfying meal.
Ingredients:
– 1 large potato, peeled and diced
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced potatoes and cook for 5 minutes, or until they start to brown.
3. Add the sliced zucchinis, minced garlic, chopped parsley, and chopped dill. Cook for an additional 10 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Potato Au Gratin
This rich and satisfying side dish is perfect for accompanying grilled meats or as a vegetarian main course. The combination of tender zucchini, fluffy potatoes, and creamy bechamel sauce will become a new favorite.
Ingredients:
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2-3 large potatoes, peeled and thinly sliced
– 2 tablespoons butter
– 1 onion, chopped
– 1 clove garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Add zucchini and potato slices; cook for 5 minutes or until slightly tender.
4. In a separate saucepan, combine heavy cream and cheddar cheese. Stir until smooth; season with salt and pepper.
5. Transfer the zucchini-potato mixture to a 9×13-inch baking dish. Pour the bechamel sauce over the top.
6. Bake for 30-40 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Zucchini and Potato Curry
This flavorful and nutritious curry combines tender zucchinis and potatoes with aromatic spices, perfect for a weeknight dinner or lunchbox addition. With its creamy tomato base and hint of cumin, this recipe is sure to become a family favorite.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large potato, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– 1/4 cup water
– Vegetable oil, for sautéing
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add garlic, zucchinis, and potatoes. Cook for an additional 5 minutes or until vegetables start to tenderize.
3. Stir in cumin, curry powder, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and water. Bring to a simmer and let cook for 15-20 minutes or until vegetables are tender.
5. Serve hot over rice, naan, or with roti.
Cooking Time: 25-30 minutes
Zucchini and Potato Stuffed Peppers
Transform ordinary bell peppers into a flavorful and nutritious meal by filling them with a savory mixture of sautéed zucchini, potatoes, and spices. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 medium zucchini, chopped
– 2 medium potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the potatoes in boiling water until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Add the chopped zucchini and cooked potatoes to the skillet. Cook until the vegetables are tender, about 5 minutes.
6. Stuff each bell pepper with the vegetable mixture and sprinkle with cumin, salt, and pepper.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
Cooking Time: 30-35 minutes
Zucchini and Potato Latkes
Get ready to delight your taste buds with these crispy and flavorful latkes that combine the natural sweetness of zucchinis and potatoes. These bite-sized treats are perfect as a side dish or appetizer.
Ingredients:
– 2 medium zucchinis, grated
– 1 large potato, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, potato, flour, salt, and pepper.
2. Add the beaten egg and mix well.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the latke mixture into the oil, about 1/4 cupfuls.
5. Flatten the latkes slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown.
6. Drain on paper towels and serve hot.
Cooking Time: 8-10 minutes
Zucchini and Potato Shepherd’s Pie
This vegetarian take on the traditional shepherd’s pie swaps out ground meat for sautéed zucchini and potatoes, creating a flavorful and satisfying dish that’s perfect for any occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 2-3 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup frozen peas and carrots (optional)
– 1 cup mashed potatoes (for topping)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, onion, and garlic until tender.
3. Add diced potatoes, vegetable broth, and olive oil. Cook for an additional 5 minutes or until potatoes are slightly tender.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and peas and carrots (if using).
6. Bake for 25-30 minutes or until top is golden brown.
Cooking Time: 25-30 minutes
Zucchini and Potato Tart with Parmesan
This tart combines the sweetness of zucchini and potatoes with the salty tanginess of Parmesan cheese, all wrapped up in a flaky pastry crust. Perfect for a summer dinner party or a cozy weeknight meal.
Ingredients:
– 1 large zucchini, sliced into 1/4-inch thick rounds
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 sheet of puff pastry, thawed
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange zucchini and potato slices in a pattern, leaving a 1-inch border around the edges.
4. Sprinkle Parmesan cheese evenly over the vegetables.
5. Fold the pastry edges up over the filling, pressing gently to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 35-40 minutes or until the pastry is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Zucchini and Potato Stew with Tomatoes
This refreshing summer stew is a perfect blend of flavors and textures, ideal for a light and satisfying meal. The combination of zucchini, potatoes, and tomatoes creates a deliciously chunky base, while the aromatic herbs add depth to this comforting dish.
Ingredients:
– 2 medium zucchinis, diced
– 2-3 medium potatoes, peeled and cubed
– 1 can (14 oz) of crushed tomatoes
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, zucchinis, potatoes, crushed tomatoes, oregano, salt, and pepper. Stir well to combine.
4. Bring the stew to a simmer, then reduce heat to low and let it cook for 20-25 minutes or until the vegetables are tender.
5. Serve hot, garnished with fresh parsley or basil if desired.
Cooking Time: 20-25 minutes
Zucchini and Potato Rösti
Combine the flavors of zucchini, potato, and garlic for a deliciously crispy side dish perfect for any meal. This Zucchini and Potato Rösti recipe is easy to make and packed with nutrients.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 medium zucchini, grated
– 2 cloves of garlic, minced
– 1/4 cup all-purpose flour
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a bowl, combine the grated potato, zucchini, and garlic.
2. Add the flour, salt, and pepper. Mix well.
3. Heat the olive oil in a large non-stick skillet over medium-high heat.
4. Using your hands or a spatula, shape the mixture into 2-3 patties, depending on desired size.
5. Cook for 4-5 minutes per side, until crispy and golden brown.
6. Serve hot and enjoy!
Cooking Time: Approximately 10-12 minutes.
Zucchini and Potato Lasagna
This vegetarian lasagna recipe is a twist on the classic Italian dish, featuring tender zucchini and potato layers instead of traditional pasta sheets. The result is a flavorful, satisfying meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis
– 2 large potatoes, peeled and thinly sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook zucchini and potato slices in boiling water until tender. Drain and set aside.
3. In a skillet, sauté onion and garlic until softened. Add ricotta cheese and beat in egg. Season with salt and pepper.
4. Assemble lasagna: layer cooked vegetables, marinara sauce, and cheese mixture. Top with mozzarella cheese.
5. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Zucchini and Potato Stir-Fry with Peppers
Get ready to enjoy a flavorful and healthy stir-fry that’s perfect for a weeknight dinner or lunch. This recipe combines the natural sweetness of zucchinis, the creaminess of potatoes, and the crunch of bell peppers.
Ingredients:
– 1 large zucchini, sliced
– 2 medium-sized potatoes, peeled and diced
– 1 large bell pepper (any color), sliced
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or stir-fry sauce for added flavor
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced bell peppers and cook for 3-4 minutes, until they start to soften.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchinis and diced potatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. Season with salt and pepper to taste. If desired, add soy sauce or stir-fry sauce for extra flavor.
6. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Zucchini and Potato Bake with Breadcrumbs
A simple and flavorful side dish perfect for any occasion, this zucchini and potato bake is topped with crunchy breadcrumbs for added texture and crunch. With just a few ingredients, you can create a delicious and satisfying accompaniment to your favorite meals.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and cubed
– 1 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss zucchini slices with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the zucchini mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until tender.
5. While the zucchini is roasting, combine potatoes, remaining 1 tablespoon of olive oil, salt, and pepper in a separate bowl.
6. Spread the potato mixture on a separate baking sheet lined with parchment paper.
7. Roast in the preheated oven for 30-35 minutes or until tender.
8. Remove from oven and top with breadcrumbs. If using Parmesan cheese, sprinkle on top as well.
9. Return to the oven for an additional 5-10 minutes or until crumbs are golden brown.
Cooking Time: Approximately 45-55 minutes
Summary
Get creative with these 20 easy zucchini and potato recipes perfect for busy weeknights! From cheesy gratins to crispy fritters, hearty casseroles to creamy soups, there’s something for everyone. Try Garlic Roasted Zucchini and Potatoes for a flavorful side dish or Cheesy Zucchini and Potato Gratin for a comforting main course. Or, spice up your life with Spicy Zucchini and Potato Stir-Fry or Zucchini and Potato Hash with Eggs. Whether you’re in the mood for something savory, sweet, or simply satisfying, these recipes are sure to become new favorites.