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Zucchini, Potatoes & Eggplant...OH MY!

A great recipe to enjoy some local veggies! This recipe has zucchini, potatoes and eggplant!


  • 2 lbs zucchini (we cut up 2 zucchinis)

  • 2 lbs potatoes (small – same diameter as zucchini) (we cut up 3 local red potatoes, we did not peel them before)

  • 2 Eggplant (we cut the larger pieces in half so they would fit in the dish with the other items)

  • 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


  1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.

2. 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.

**We added the eggplant, this dish can be without the eggplant or add another veggie!

Eggplant needs to be prepped a little different than the others. We cut them the same width as the zucchini, then layed them out and sprinkled salt over them. Let them sit for a little to allow the excess water come up and then blot them.

3. Layer vegetables in the 9×13 casserole dish, alternating with zucchini, eggplant and potatoes.

4. 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.


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