Zucchini and Potato Bake

Zucchini and Potato Bake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    3.4K

Embrace the vibrant flavors of summer with this rustic zucchini and potato bake. Tender potatoes and sweet zucchini mingle with a hint of garlic and smoky paprika, creating a simple yet satisfying side dish that's perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Fiber
    5 g
  • Protein
    5 g
  • Saturated Fat
    1 g
  • Sodium
    108 mg
  • Sugar
    4 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium baking pan, toss together the potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic. Season generously with paprika, salt, and pepper. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Bake in the preheated oven, stirring occasionally to ensure even browning, until the potatoes are tender and lightly golden brown, about 1 hour. (60 minutes)

For a richer flavor, try using roasted garlic instead of fresh.
Add a sprinkle of Parmesan cheese during the last 15 minutes of baking for a delicious, cheesy crust.
Feel free to experiment with other vegetables such as yellow bell peppers or onions.

Dejon Brown

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 1.1K Ratings)
Total Reviews: (9)
  • Antonia Schmeler

    The paprika adds a lovely warmth to the dish.

  • Mario Miller

    I like to sprinkle a little bit of red pepper flakes for a little bit of heat.

  • Donnie Olson

    I didn't have red bell pepper, so I used yellow. Still turned out great!

  • Addie Torphy

    Easy to follow and delicious! My family loved it.

  • Brett Morissette

    I found that the potatoes took a little longer to cook in my oven, so I added about 15 minutes to the baking time.

  • Jeremie Grady

    Simple and satisfying. A perfect way to use up summer zucchini.

  • Destini Little

    This is a great base recipe! I added some parmesan cheese on top for extra flavor.

  • Ima Abshire

    Next time, I'll try adding some Italian herbs for a different twist.

  • Cornell Schiller

    This recipe is so versatile. I've added different vegetables depending on what I have on hand.

LEAVE A REVIEW

Please Rate