Zucchini and Potato Bake
"This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- ground black pepper to taste
- 1/4 cup olive oil
- 1 medium red bell pepper seeded and chopped
- 1/2 cup dry bread crumbs
- paprika to taste
- 1 clove garlic sliced
- 4 medium potatoes peeled and cut into large chunks
- 2 medium zucchini quartered and cut into large pieces
- Carbohydrate 34.6932114638097 g
- Cholesterol 0 mg
- Fat 3.0352761491035 g
- Fiber 4.6767646483825 g
- Protein 5.06183708434902 g
- Saturated Fat 0.486021042154059 g
- Serving Size 1 1 serving (241g)
- Sodium 663.156437555749 mg
- Sugar 30.0164468154272 g
- Trans Fat 0.25377104182145 g
- Calories 181 calories
Directions Preheat oven to 400 degrees F (200 degrees C). 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. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
