Zucchini and Potato al Forno combines layers of paper-thin zucchini, potatoes, and onion, which are topped with breadcrumbs and baked until golden. This incredible side dish is perfect with any main course!
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Old school contorni
Italian vegetable side dishes, or contorni, are some of the best and most nostalgic for me. Whether it’s my Italian potato casserole or this Zucchini Potato al Forno, these dishes take me back to my childhood.
My grandma made dishes like these, vegetables layered with breadcrumbs, so often that I probably took them for granted. That is, until I started making them for my own family and realized how special they truly are.
Zucchini and potato al forno is excellent as a side dish, but could very easily be enjoyed as a vegetarian main course. It’s excellent paired with Italian grilled chicken thighs, stuffed pork chops, and meatballs with Sunday sauce.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.
- Zucchini. Look for medium-sized zucchini that are firm to the touch.
- Potatoes. I’m using Yukon golds, but you can also use russets. I like to use the golds because they hold their shape better when cooking, whereas russets are more floury.
- Onion. Yellow or white onions work best for this baked potato zucchini casserole.
- Breadcrumbs. You can either make your own breadcrumbs or use store-bought plain or Italian seasoned breadcrumbs.
- Cheese. I’m using Parmigiano Reggiano. You can use domestic parmesan or Pecornio Romano, but keep in mind Pecorino is saltier than Parmesan.
- Oregano. I absolutely love Sicilian oregano in baked vegetable dishes but you can use any dried oregano you have on hand.
See the recipe card for full information on ingredients and quantities.
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How to make zucchini potato al forno
Each number corresponds to the numbered written steps below.
- Mix the breadcrumbs, 1 teaspoon of oregano, 3 tablespoons of Parmigiano Reggiano, red pepper flakes, extra virgin olive oil, and garlic in a bowl and set aside.
- Using a mandolin fitted with a guard or a very sharp knife, slice the potatoes, onion, and zucchini into 1/8-inch thick slices.
- Drizzle some extra virgin olive oil into a 9×13 baking dish and place 1 layer of potatoes, overlapping as you go.
- Add 1 overlapping layer of onions, followed by a drizzle of extra virgin olive oil, then season with salt, oregano, and parmesan. Repeat the process for another layer.
- Bake in a 425°F oven on the middle rack for 30 minutes, then turn the heat down to 375°F. Check to see if potatoes are almost fork-tender. If they’re still very hard, return to the oven for another 10 minutes before moving to the next step.
- Arrange the zucchini overlapping on top of the potatoes and onions.
- Top with seasoned breadcrumbs and drizzle with olive oil to moisten the breadcrumbs.
- Bake for another 30 minutes or until the potatoes are fork-tender. At this point, most of the liquid will have evaporated. If the breadcrumbs aren’t golden enough, you can broil for the last 1-2 minutes, but watch carefully to prevent burning. Allow the zucchini potato al forno to settle for at least 10 minutes before serving.
Top tips
- Slicing the vegetables. If opting to use a mandoline as I did, be sure you fit it with a guard and use all the proper precautions per the manufacturer. The mandoline makes slicing very easy, but you do need to take care when using this or any sharp tool.
- Cook time. If you slice your potatoes more thickly than I did, you will need to cook them longer. The cook time for this recipe is directly proportional to the thickness of slices and the number of vegetable layers you have.
- Finishing. I usually pop potato zucchini al forno under the broiler for 1-2 minutes because I love the brown up the breadcrumbs. If you do this, be sure to watch carefully because they can burn quickly. I strongly recommend letting the dish settle for at least 10 minutes before serving, but you can go longer than that. I actually prefer this dish at close to room temperature.
More Italian vegetable dishes
If you’re like me, or my grandma, you love the combination of vegetables and breadcrumbs. Here are a few of the best.
- Italian zucchini casserole
- Baked cauliflower with cheese and breadcrumbs
- Asparagus with cheese and breadcrumbs
If you’ve enjoyed this Zucchini Potato al Forno recipe, give it a 5-star rating.
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Zucchini Potato al Forno
Ingredients
- 2 1/2 pounds yellow potatoes thinly sliced (1/8" thick)
- 1 medium onion thinly sliced (1/8" thick)
- 3 medium zucchini thinly sliced lengthwise (1/8" thick)
- salt to taste
- 2 teaspoons Sicilian oregano
- 1/4 cup grated Parmigiano Reggiano
- 1/2 cup extra virgin olive oil divided
Seasoned breadcrumb mixture (mix together)
- 1 cup breadcrumbs
- 1 teaspoon Sicilian oregano
- 3 tablespoons grated Parmigiano Reggiano grated
- 1/2 teaspoon crushed hot red pepper flakes
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
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Instructions
- Preheat the oven to 425°F and set the rack to the middle level. In a bowl, mix together the ingredients for the seasoned breadcrumbs and set aside.
- Drizzle a touch of extra virgin olive oil into a 9×13 baking dish. Place 1 layer of potatoes, overlapping as you go, into the bottom of the dish. Then add 1 overlapping layer of onions. Drizzle a bit of extra virgin olive oil then season with a portion of the salt, oregano, and parmesan. Repeat the process for another layer. Bake for 30 minutes.
- Remove from the oven and turn the heat down to 375°F. Check to see if potatoes are almost fork-tender. If they're still very hard, return to the oven for another 10 minutes before moving to the next step.
- Arrange the zucchini overlapping as you go. Top with seasoned breadcrumbs. Drizzle olive oil to moisten the breadcrumbs. Bake for another 30 minutes or until the potatoes are fork-tender.
- Most of the liquid should be evaporated at this point. If the breadcrumbs aren't golden brown you can broil for the last 1-2 minutes but watch very carefully. Wait for at least ten minutes before serving so that the juices settle. Enjoy!
Notes
- Baking Dish. A large, shallow baking dish with two layers of ingredients generally cooks faster and more evenly than a deeper dish with three to four layers. However, either option will work.
- Seasoning. Sprinkle seasoning between each layer to ensure even flavor throughout the dish. The total amount of seasoning may need to be adjusted slightly depending on the number of layers used.
- Cook time. Cooking times are a rough estimate and will be determined by the how many layers and how thin the potatoes are sliced. Bake until most of the liquid evaporates and the bottom potato layer is tender.
- Brown to finish. For more browning, the dish can be broiled for the last 1-2 minutes, but watch carefully.
- Leftovers. Zucchini potato al forno can be saved for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would using gluten free bread crumbs ruin this recipe?
Hi Patricia, you can use GF breadcrumbs for sure!
Use a mandolin cutter for all vegetables – simple, quick and delicious!
Glad you enjoyed!