Yes, "zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more. I'm not sure what the original name for this dish was (if it ever had one at all) but in my childhood house, we just called it "zucchini potato cheese." Turns out, those are the only ingredients you need to make magic.
Growing up, my mom used to prepare this dish on the stovetop only. For my rendition I wanted to amp up the crisp factor, so I turned to the oven for some help. I start the potatoes on the stove, then add in the zucchini and cheese and then transfer the whole affair to the oven. This gives the dish a crispy cheese layer on top, along with chip-like potatoes around the edges, and a creamy internal texture. —Sustained Kitchen - Molly
Preheat oven to 425 F. Use a mandolin or sharp knife to slice potatoes into 1/8 inch-thick rounds. Transfer potatoes to a large oven-safe skillet over medium-high with about 2 tablespoons olive oil and 1/4 teaspoon salt. Let potatoes saute for about 10 minutes, or until starting to brown, stirring occasionally. While the potatoes are sauteing, slice zucchini into 1/8 inch-thick rounds. Arrange the zucchini in a single layer between two kitchen towels and press down lightly to remove any excess moisture.
Remove skillet from heat. Transfer cooked potatoes to a separate bowl and let cool for several minutes. Once the potatoes are cool enough to handle, drizzle a tablespoon of olive oil into the skillet and arrange about half the potatoes and half zucchini in an even layer on the bottom of the skillet. Layer half the cheese on top of the zucchini and potatoes. Repeat with remaining zucchini, potatoes and cheese.
Place skillet in the oven to bake for 30-45 minutes, or until the cheese is bubbling and edges are well done. Top with flaky sea salt and minced chives. Eat it up!