Zucchini and Potato Bake Recipe - Allrecipes.com
Zucchini and Potato Bake Recipe
  • READY IN hrs

Zucchini and Potato Bake

Recipe by  

"This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2010

This recipe is FANTASTIC!!! I have made it three/four times since I found it with different variations, though I am rating for the recipe itself. Definitely 5 stars!!! After reading through the reviews, please take into account the cooking time of each vegetable and adjust the size you cut them accordingly. Suggestions to change it up would be: 1.) Instead of plain olive oil, try the garlic olive oil - gives it a great taste. 2.) Instead of olive oil, use Wishbone Italian dressing. 3.) Add onions, whole garlic cloves and quartered mushrooms (must be quartered as whole mushrooms give off to much moisture). 4.) Add Parmesan or Asiago cheese to the bread crumbs. 5.) Change up the bread crumbs to the Italian variety - goes great with the Italian dressing. 6.) Try panko crumbs or the Italian panko crumbs - which are fabulous in place of the bread crumbs. Thanks Jana for submitting such a great and easy recipe!!!

Most Helpful Critical Review
Feb 10, 2010

I wasn't really impressed. The only flavor was the italian breadcrumbs. I cubed the potatoes and left the zucchini in bigger chunks, so I didn't have a problem with the cooking time. My kids picked the potatoes out and left the pepper and zucchini, hubby said it was just okay. Won't make again as is- maybe if it had tomatoes, or other veggies, and I added cheese it would be tastier.

Mar 07, 2007

Made this without the pepper, and it was still excellent. The bread crumbs keep the zucchini from feeling too soft or "slimy" (as my kids say), so even the non-zucchini eaters thought this was delicious.

Aug 24, 2005

Delicious!!! I added 1/2 cup grated Parmesan to the breadcrumbs--YUMMY!!! Thanks for a quick, great recipe that my family loves!!! xoxox

Nov 26, 2007

Delicious! I followed the recipe exactly, except added onions and cut the potatoes in slices, not chunks. It cooked in exactly one hour, and the flavor of the red peppers after roasting is amazing! I did not stir the vegetables at all during cooking, and I loved the way one side of the potato was extra cripsy and brown, while the other side was a bit softer, but not mushy at all. This dish is excellent and I would definitely make it again.

Mar 07, 2006

This dish is amazing! With a hint of spice and juicy veggies. One hour of bake time was perfect for the potatos. My parents, brother and boyfriend loved it. I reccommend this dish for a family get-together. I would just decrease the amount of bread crumbs. Other then that, it was fabulous.

Aug 26, 2005

I've made this twice. The first time I baked it at 350 and it didn't get crispy enough. The second time, I used less olive oil and bread crumbs and substituted garlic powder. I'll definitely make this again. It tastes great reheated, too.

Feb 11, 2008

This recipe is so simple and soooo good! Hard to believe you can get such a lovely flavor from so few ingredients. I've made this several times now and really enjoy it - the kids, too! I cut the veggies a bit smaller and spread them out to roast in a jelly roll pan, stirring occasionally - you can reduce the cooking time to 30-40 minutes with smaller pieces. I've served this dish with fish, meat, chicken, whatever - it can't miss!


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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