Description
A comforting and flavorful Zucchini Potato Bake combining tender Yukon Gold potatoes, fresh zucchini, and colorful bell peppers, all tossed with aromatic spices and topped with golden Parmesan cheese. This baked casserole is perfect as a side dish or a hearty vegetarian main.
Ingredients
Scale
Vegetables
- 4 Yukon Gold potatoes, peeled and cubed
- 2 zucchini, quartered and cubed
- 1 red bell pepper, diced
- ½ cup diced white onion
- 1-2 cloves garlic, sliced
Dry Ingredients & Seasonings
- ½ cup Italian breadcrumbs
- 1 teaspoon smoked paprika
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
Oils & Cheese
- ¼ cup olive oil
- ½ cup grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Prepare a 9×13 inch baking dish for the vegetables.
- Mix Ingredients: In the baking dish, combine the peeled and cubed Yukon Gold potatoes, quartered and cubed zucchini, diced red bell pepper, diced white onion, Italian breadcrumbs, olive oil, sliced garlic, smoked paprika, onion powder, salt, and black pepper. Toss everything thoroughly to ensure all the vegetables are evenly coated with the oil and seasonings.
- Bake Vegetables: Place the baking dish in the preheated oven and bake the mixture uncovered for 30 minutes to let the vegetables start to soften and the flavors meld.
- Add Cheese: After 30 minutes, remove the dish from the oven and evenly sprinkle the grated Parmesan cheese over the top of the vegetable mixture.
- Final Bake: Return the dish to the oven and bake for an additional 20 minutes, or until the Parmesan cheese turns golden brown and the potatoes are tender when pierced with a fork. If you notice the cheese browning too quickly, cover the dish loosely with aluminum foil to prevent burning.
Notes
- Use Yukon Gold potatoes for a creamy texture; russet potatoes can be used but may be drier.
- Adjust the garlic quantity according to your preference.
- Covering the bake with foil during the last minutes of baking prevents the cheese from burning while potatoes finish cooking.
- This dish can be served as a side or a vegetarian main course.
- For a gluten-free version, substitute Italian breadcrumbs with gluten-free breadcrumbs.
