Zucchini and Potato Bake

Zucchini and Potato Bake

463
Jana 0

"This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues."

Ingredients

1 h 15 m {{adjustedServings}} servings 243 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

463
  1. 689 Ratings

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This recipe is FANTASTIC!!! I have made it three/four times since I found it with different variations, though I am rating for the recipe itself. Definitely 5 stars!!! After reading through t...

Made this without the pepper, and it was still excellent. The bread crumbs keep the zucchini from feeling too soft or "slimy" (as my kids say), so even the non-zucchini eaters thought this was ...

Delicious!!! I added 1/2 cup grated Parmesan to the breadcrumbs--YUMMY!!! Thanks for a quick, great recipe that my family loves!!! xoxox