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Zucchini Potato Bake

Updated: Jan 15, 2022

Serving size 8

You know when you regret not learning how to make something your mom used to make, well this was one dish. Mom made this once a week during zucchini season in Vancouver. She always made it extra crisp around the edges as she knew that is how I liked it. Don’t get me wrong, mom is still alive, however with dementia she doesn’t remember how to make the delicious food she once did. Therefore this Thanksgiving I gave it a whirl and it was pretty close to what my momma used to make.

Note: Degorge the zucchini minimum four hours before using, I like doing it overnight.

What does degorging mean - Degorging is the process of drawing moisture from vegetables before cooking. To degorge vegetables, cut the vegetable into skinned slices or cubes, then sprinkle salt directly onto the vegetable or soak in heavily salted water, and allow them to “sweat”. I place the sliced zucchini in colander and cover with saran wrap. Place colander in a bowl and let sit in the fridge overnight.


3 small zucchini

3 large potatoes

1 can stewed tomatoes with herbs

2 tbsp oil

1 tsp oregano

½ cup grated parmesan

½ cup breadcrumbs


Cooking spray

2 tbsp oil


  1. Slice zucchini in ¼ inch slices (skin in)

  2. Degorge zucchini per note above

  3. Once zucchini are ready, peel and slice potatoes into ¼ inch slices.

  4. Boil potatoes for 5 minutes, strain them and then pat them dry.

  5. Mix parmesan and bread crumbs together in a bowl

  6. Pre-heat oven to 390˚F

  7. Put the stewed tomato in a bowl and squash them with your hands until they are tiny chunks. Add the oil and oregano and mix well.

  8. Spray cooking spray in non-stick baking pan you want to use.

  9. Spread some tomato sauce on the bottom of pan

  10. Layer pan with zucchini leaving some gaps, next layer is the potato, then put some tomato sauce on the potato layer, top by sprinkling parmesan bread crumb mix. Repeat the second layer of each. You should end up with parmesan bread crumbs on top.

  11. Top off by sprinkling 2 tbsp oil all over the mixture

  12. Cover with aluminum foil

  13. Bake covered for 30 minutes, then remove foil and bake for another 15 minutes. If you want it crispier the cook it longer.


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