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This zucchini and potato bake is a very easy and delicious recipe that I like to make as a side dish for my summer barbecues.
Ingredients
- 4 medium potatoes, peeled and cut into large chunks
- 2 medium zucchini, quartered and cut into large pieces
- 1 medium red bell pepper, seeded and chopped
- ½ cup dry bread crumbs
- ¼ cup olive oil
- 1 clove garlic, sliced
- paprika to taste
- salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss together potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic in a medium baking pan. Season with paprika, salt, and pepper.
Step 3
Bake in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 243 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat1g | 7% |
| Sodium108mg | 5% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber5g | 17% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C65mg | 324% |
| Calcium47mg | 4% |
| Iron2mg | 11% |
| Potassium837mg | 18% |
*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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