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Herbie Zucchini and Potato Casserole with Pistachio-Sesame Topping

This zucchini and potato bake is layered with crispy bacon, a creamy white wine–Herbie sauce, and a crunchy pistachio-sesame topping—simple ingredients elevated into something unexpectedly special.

As I finished writing the recipe for this zucchini and potato casserole, my neighbor rang my doorbell and stood there with a bag in her hands. She timidly said, “I hope you like zucchini, but I’ll understand if you don’t want it.” Are you kidding me? Her gift was clearly God’s providence. I let her know how grateful I was, and she signed up for my newsletter so she could get the recipes.

 

The Flavor Foundation of this Zucchini and Potato Bake

The sauce that unifies this casserole gets its depth from two Spice Cure blends that layer savory richness with fresh herbal brightness.

 

Alliumptious combines a balanced blend of shallots, chives, garlic, and onion, plus mild green peppercorns. It complements the bacon and vegetables, enhancing their natural flavor without overpowering them.

 

 

Herbie brings the sauce to life with fragrant organic herbs like oregano, sage, basil, and marjoram. Combined with white wine and milk, it creates a creamy, brightly flavorful sauce.

 

What Makes this Zucchini and Potato Bake So Good

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This zucchini and potato bake works because each ingredient plays a specific role in flavor, texture, and nutrition. Together, the potatoes, zucchini, and pistachios provide a good amount of potassium and fiber, while the pistachios, sesame seeds, and olive oil add healthy fats.

Thinly sliced Yukon Gold potatoes create a creamy, tender base, while zucchini adds a lighter, more delicate layer that keeps the dish from feeling too heavy. Crispy bacon adds a savory, smoky contrast that complements the mild vegetables and ties into the depth of the Alliumptious seasoning.

The white wine–Herbie sauce brings everything together. It’s creamy without being heavy, with just enough acidity from the wine to balance the richness. Finally, the pistachio-sesame topping adds a subtle crunch and nutty finish, giving the casserole contrast in every bite.

 

Frequently Asked Questions

Q. Is this gluten-free and dairy-free?
A. Yes. As written with cashew milk, the recipe is both gluten-free and dairy-free. You can also use another unsweetened nut milk, such as macadamia or almond, though almond milk will be slightly less creamy.

 

Q. Do I have to salt the zucchini?
A. I strongly recommend it. Salting draws out excess moisture so the casserole doesn’t become watery.

 

Q. Can I make this ahead of time?
A. Yes. You can assemble the casserole ahead and refrigerate it (without baking) for up to 24 hours. Let it sit at room temperature briefly before putting it in the oven.

 

Q. Do I have to use pistachios and sesame seeds?
A. No. You can leave off the topping entirely, use only pistachios or only sesame seeds, or swap the pistachios for chopped walnuts or slivered almonds.

 

Get In the Kitchen

Whether you're trying to use excess zucchini or eat healthier, this zucchini and potato bake checks all the boxes. Plus, it tastes great!

So, let's get cooking.

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Zucchini and Potato Bake

Spice Cure

Servings

6

Prep Time

30 minutes

Cook Time

15 minutes

Category

Casserole

A layered zucchini and potato casserole with bacon, a creamy, white wine-Herbie sauce, and a crisp pistachio-sesame topping.

Ingredients

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    • 1/2 pound bacon
    • Extra-virgin olive oil, for the baking dish
    • 2 Yukon Gold potatoes (about 1 pound), sliced 1/8 inch thick (see Note)
    • 2 large zucchini (about 3/4 pound), sliced 1/8 inch thick (see Note)
    • 1-1 1/2 tablespoons sea salt

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    • 1 cup cashew milk (or cow’s milk, if tolerated)
    • 1/4 cup dry white wine (optional)
    • 1 tablespoon potato starch
    • 1/2 teaspoon Herbie seasoning
    • 1/2 teaspoon Alliumptious seasoning
    • 2 tablespoons extra-virgin olive oil

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    • 1-2 teaspoons extra virgin olive oil
    • 1/3 cup chopped pistachios
    • 1 1/2 tablespoons sesame seeds

    Directions

    1. In a large skillet, cook the bacon until crisp. Drain and set aside.
    2. In a small bowl, toss the pistachios and sesame seeds in the oil. Set aside.
    3. Heat the oven to 400°F. Lightly oil a 9-by-9-inch baking dish.
    4. As you slice the zucchini, place it in a colander, set it in the sink, and sprinkle each layer generously with salt, tossing gently to distribute the salt. Let stand about 20 minutes until beads of liquid form on the surface of the zucchini.
    5. Soak the potatoes in a medium-size bowl of cold water to prevent browning. 
    6. In a bowl or measuring cup, whisk together the milk, wine, potato starch, Herbie, and Alliumptious until the starch is completely dissolved. Heat the oil in a saucepan until hot but not smoking. While whisking constantly, gradually pour in the milk mixture. Continue cooking, whisking constantly, about 5 minutes, until the sauce is thick and bubbly. Remove from heat. 
    7. Line two baking sheets with paper towels. Briefly rinse the zucchini well under cold running water to remove excess salt and spread it on one of the baking sheets; pat dry. Drain the potatoes and transfer them to the other baking sheet; pat dry. 
    8. In the prepared baking dish, arrange half the potatoes in an even layer of slightly overlapping rows, followed by a layer of half the zucchini, and half the bacon. Pour half the sauce over the vegetables. Repeat the layering with the remaining vegetables, bacon, and sauce.
    9. Cover with a lid or foil and bake about 45 minutes until the potatoes are fork tender, but not falling apart. Uncover and sprinkle the pistachio-sesame mixture evenly over the top. Bake another 15-20 minutes until the top is lightly browned and the edges are bubbling.
    10. Let rest for 10 to 15 minutes before serving. 
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