Zucchini Potato Bake
This easy zucchini potato bake is quick to prep, full of flavor, easy to customize, and a perfect summery side dish for BBQs, potlucks, or weeknight dinners!
Servings: 8 servings
Calories: 231kcal
Ingredients
- ¼ cup olive oil
- 3 small garlic cloves minced
- 1 small red or yellow onion diced
- 1 small red or green bell pepper diced
- 3 medium zucchini halved lengthwise and thinly sliced
- 3 large russet potatoes halved lengthwise and thinly sliced
- ¾ cup nutritional yeast
- ½ cup dry bread crumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the olive oil, garlic, onion, bell pepper, zucchini, potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss until everything is evenly coated.
- Transfer the mixture to a 9x13-inch casserole dish and spread it out evenly.
- Bake uncovered for 30 minutes. Carefully stir the casserole, then return it to the oven and bake for another 30 minutes. Keep an eye on it during the final 10 minutes to prevent burning.
- Remove from the oven and let it sit for a few minutes before serving.
Video
Notes
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- Don’t slice the veggies too thin: Otherwise, they’ll become mushy. I recommend ¼-½-inch even slices. Thicker ones have a little more ‘bite.’ I also love using this mandoline at 1/4-inch to make sure everything is evenly sliced.
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- If it browns too much: Cover the potato and zucchini bake with foil and continue to bake. For a softer middle, bake it covered for 30 minutes, then uncover for the remainder.
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- For a crisper top: Broil it for a few minutes at the end.
Nutrition
Calories: 231kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 68mg | Potassium: 898mg | Fiber: 4g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 2mg
