Zucchini Potato al Forno
Layers of paper-thin zucchini, potatoes, and onion are topped with breadcrumbs and baked until golden, for this incredible Zucchini Potato al Forno!
Servings: 8
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
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 9x13 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
Calories: 356kcal | Carbohydrates: 37.6g | Protein: 7.3g | Fat: 21.4g | Saturated Fat: 3.7g | Cholesterol: 4mg | Sodium: 159mg | Fiber: 5.8g | Sugar: 5.4g | Calcium: 103mg | Iron: 2mg
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