Skip to content Skip to sidebar Skip to footer
Home / bake / potato / recipe / zucchini

Zucchini Potato Bake Recipe

Post a Comment
Table of Contents [Show]

Zucchini Potato Bake Recipe (VIDEO)
Zucchini Potato Bake Recipe (VIDEO) from natashaskitchen.com

Description

Zucchini potato bake is a delicious and healthy vegetarian dish that can be served as a main course or a side dish. This recipe is perfect for those who want to incorporate more vegetables into their diet. The combination of zucchini, potato, and cheese makes this dish both flavorful and filling.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cook time for this recipe is approximately 45 minutes.

Ingredients

  • 3 medium zucchinis, sliced
  • 3 large potatoes, sliced
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

Equipment

  • Large baking dish
  • Knife
  • Cutting board
  • Bowl
  • Spoon

Method

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the sliced zucchinis, sliced potatoes, parmesan cheese, mozzarella cheese, basil, parsley, garlic, salt, and black pepper. Mix well.
  3. Grease a large baking dish with olive oil.
  4. Arrange the zucchini and potato mixture evenly in the baking dish.
  5. Drizzle the top with olive oil.
  6. Cover the baking dish with aluminum foil.
  7. Bake for 30 minutes.
  8. Remove the aluminum foil and bake for an additional 15 minutes or until the top is golden brown.
  9. Remove from the oven and let it cool for a few minutes before serving.
  10. Garnish with fresh basil and parsley.

Notes

This recipe can be customized to suit your taste. You can add other vegetables such as carrots, onions, or bell peppers. You can also use different types of cheese, such as cheddar or feta.

Nutrition Info

  • Calories: 260
  • Protein: 9g
  • Fat: 16g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 460mg

Recipe Tips

  • Make sure to slice the zucchinis and potatoes evenly to ensure even cooking.
  • You can use a mandoline slicer to make the slicing process easier and faster.
  • If you want to make this recipe vegan, you can omit the cheese or use a vegan cheese substitute.
  • This recipe can be made ahead of time and reheated in the oven.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and nutritious zucchini potato bake recipe!


Post a Comment for "Zucchini Potato Bake Recipe"