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Zucchini and Potato Bake

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."
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1 h 15 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 572
  1. 840 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 ...

Most helpful
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Least positive

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 t...

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

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 ama...

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 g...

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 m...

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 ...

My fiance and I have been looking for recipes to provide to our friend who is catering our wedding. I made this dish last night with dinner, modifying things just a bit. I added 1 medium onion...

Ive made this a few times now, each with a slight variation. Follow the exact recipe and i give it 4 stars. A couple changes and its a 5 star dish! My 5 star rendition...used seasoned breadcr...

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