Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce
This Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce is the perfect recipe when you need something wholesome, simple, and quick for a busy weeknight dinner. Often, when I find myself with a mix of vegetables in the fridge, I love roasting them together with a flavorful sauce, and this dish is a fantastic way to elevate those veggies into a satisfying meal. Feel free to experiment by adding different vegetables or even some pasta to make it more filling, but the beauty of this recipe lies in its versatility, simplicity, and rich creamy texture.
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini | 3, sliced |
| Potatoes (Aloo) | 2, boiled firm and sliced |
| Garlic | 2 cloves, finely chopped |
| Britannia Cream Cheese | 1/2 cup (use flavored or herbed cream cheese if desired) |
| Hung Curd (Greek Yogurt) | 1 cup |
| Parsley leaves | Small bunch, chopped |
| Feta Cheese | 1 cup, crumbled |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Pepper | To taste |
| Extra Virgin Olive Oil | To cook |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions
-
Preheat the Oven
Begin by preheating your oven to 190°C (375°F). This will allow the bake to cook evenly, with a beautifully golden top. -
Prepare the Vegetables
Boil the potatoes until firm, then peel and slice them into 1-inch thick pieces. Slice the zucchini into rounds. These vegetables are the heart of the dish, and by keeping them firm, they will roast beautifully without losing their structure. -
Sauté the Vegetables
In a large sauté pan, heat about a tablespoon of olive oil over medium heat. Add the finely chopped garlic, followed by the boiled potato slices and zucchini rounds. Season with salt and pepper, and stir-fry them for a few minutes until they are lightly roasted and slightly golden. Be gentle when stirring to ensure the zucchini doesn’t break apart and become mushy. The aim is to have a slight crispness while still maintaining the vegetable’s texture. -
Make the Creamy Parsley Sauce
In a small mixing bowl, whisk together the cream cheese, Greek yogurt, salt, pepper, and chopped parsley. The goal is to create a smooth and fluffy sauce that will coat the vegetables nicely. Taste and adjust the seasoning to your preference, adding more salt or pepper if needed. -
Assemble the Dish
In a baking dish, start layering the sautéed potatoes and zucchini alternately. After arranging the vegetables, sprinkle the crumbled feta cheese evenly over the top, followed by the creamy parsley sauce. Finish off with a generous sprinkling of grated Parmesan cheese, which will create a beautiful, golden crust as it bakes. -
Bake
Place the assembled dish in the preheated oven and bake for 40-45 minutes, or until the sauce is bubbling, the top is lightly browned, and the mixture has slightly set. -
Serve
This Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce pairs wonderfully with a side of Vegetable Clear Soup with Lemongrass or Herbed Dinner Rolls. For dessert, serve alongside a classic and quick Tiramisu for the perfect finish to your meal.
Notes & Tips
- Vegetable Variety: Feel free to swap out or add vegetables according to your preference. Carrots, bell peppers, or eggplant would all work beautifully in this dish.
- Cream Cheese Options: Using flavored or herbed cream cheese adds extra dimension to the sauce, enhancing the overall flavor of the bake.
- Make it a Meal: To make this dish even more filling, add some pasta to the mix, turning it into a hearty casserole.
Enjoy this comforting and flavorful dish that’s sure to be a hit with your family and friends!
