Ingredients

2 lbs zucchini
2 lbs yukon gold potatoes (small - same diameter as zucchini)
1 tsp sea salt
1/2 tsp black pepper divided
1/2 tsp dried oregano
2 cups heavy whipping cream
1 1/2 cups shredded parmesan cheese (low fat) divided
2 garlic cloves minced
2 Tbsp chopped chives or green onion plus more to garnish

Instructions

In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.

Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.
Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.

Recipe Notes

*Bake time may vary depending on how thick you sliced the potatoes.

vegetables