EASY ZUCCHINI AND POTATO BAKE

by | August 16, 2018

This is one of those dishes that can be either a side dish or if you’re like me and just want to eat all the carbs all the time, a full meal. It is a really simple dish, and you’ll have everyone raving about your zucchini and potato bake. Packed full of veggies, it’s got everything you could want. Try it as a side dish for a BBQ, or with any dish you make for dinner.

Ingredients

  • 2 medium zucchini, quartered and cut into large chunks
  • 4 medium potatoes, washed, peeled and cut into large chunks
  • 2 medium carrots, peeled and cut into strips
  • 2 sliced beets
  • 1 medium red bell pepper, seeded and chopped
  • 2 cloves garlic, chopped finely
  • 2 medium tomatoes, diced
  • ½ cup breadcrumbs
  • ¼ cup olive oil
  • Salt, pepper, and paprika to taste

Method

  1. Preheat your oven to 400F
  2. In a medium baking pan, toss together your zucchini, potatoes, garlic, red bell pepper, breadcrumbs, carrots, tomatoes, beets, and olive oil. Make sure all your veggies are coated in the oil. Season with salt and pepper.
  3. Bake your zucchini and potato bake for approx 1 hour, mixing occasionally, until your potatoes are tender and have turned slightly brown, but not burned.
  4. Transfer to a serving dish and watch the faces of delight as you serve your dish.

Tip: You can line your baking dish with aluminum foil to stop the veggies from sticking and to make cleanup easier.

Do you have a favorite potato bake recipe? Let us know in the comments.

Potato Bake
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Comments

One Response to “EASY ZUCCHINI AND POTATO BAKE”

  1. Heidi Joy
    August 31st, 2018 @ 8:17 am

    I do sweet potato fries and onions with the salt, pepper, 2 tsp paprika and 1/4 – 1/2 tsp cumin for extra pazazz on one tray and then put other veggies on another tray depending on what I have in the fridge. I’m in the process of eliminating oil on most things and have cut your portion down to 1 tsp with the potatoes (4-5) and spices and shake it up in a large baggie and it does the trick. I’ve tried it with no oil at all and will continue to keep on that track but it’s all good with less or no oil. Last night it was brussel sprouts, carrots, red onion, red/orange/yellow peppers on my veggie tray. I bake at 450 F on parchment paper and it’s usually done in 30 minutes with an easy cleanup and leftovers for my hubby’s lunch the next day. This is one of our favorite meals!

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