Description
This Zucchini Potato Bake is a hearty and flavorful side dish that’s perfect for any meal! Tender potatoes and zucchini are roasted with bell peppers, onions, and a crispy breadcrumb topping. It’s a simple and satisfying dish that’s easy to make and sure to please everyone.
Ingredients
Units
Scale
- 4 Yukon Gold potatoes, peeled and cubed
- 2 zucchini, quartered and cubed
- 1 red bell pepper, diced
- 1/2 cup diced white onion
- 1/2 cup Italian breadcrumbs
- 1/4 cup olive oil
- 1–2 cloves garlic, sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). In a 9×13 inch baking dish, combine potatoes, zucchini, bell pepper, onion, breadcrumbs, olive oil, garlic, paprika, onion powder, salt, and pepper. Toss to coat.
- Bake: Bake for 30 minutes.
- Add Cheese: Sprinkle Parmesan cheese over the top. Bake for an additional 20 minutes, or until the cheese is golden brown and the potatoes are tender. If the top browns too quickly, cover with foil.
Notes
- You can use any type of potato you like, but Yukon Gold potatoes are especially creamy and flavorful.
- If you don’t have Italian breadcrumbs, you can use plain breadcrumbs or panko breadcrumbs.
- Feel free to add other vegetables to the bake, such as mushrooms, eggplant, or squash.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg