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    You are in: Home / Recipes / Zucchini and Potato Bake Recipe
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    Zucchini and Potato Bake

    Zucchini and Potato Bake. Photo by CookingBlues

    1/1 Photo of Zucchini and Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    CookingBlues's Note:

    I found this recipe on, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!

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    Serves: 8


    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
    2. 2
      In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
    3. 3
      Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
    4. 4
      Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
    5. 5
      Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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    Ratings & Reviews:


    Nutritional Facts for Zucchini and Potato Bake

    Serving Size: 1 (236 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 190.1
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 64.4 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 3.9 g
    Sugars 4.3 g
    Protein 4.4 g

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