Zucchini Potato Bake
A delicious and hearty Zucchini Potato Bake, perfect for a comforting meal.
Equipment
- 9x13-inch casserole dish
Ingredients
- 0.25 cup olive oil extra virgin for flavor
- 3 cloves garlic minced
- 1 small red or yellow onion diced
- 1 small red or green bell pepper diced
- 3 medium zucchini halved lengthwise and thinly sliced
- 3 large russet potatoes halved lengthwise and thinly sliced
- 0.75 cup nutritional yeast
- 0.5 cup dry bread crumbs
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the olive oil, garlic, onion, bell pepper, zucchini, potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss until everything is evenly coated.
- Transfer the mixture to a 9×13-inch casserole dish and spread it out evenly.
- Bake uncovered for 30 minutes. Carefully stir the casserole, then return it to the oven and bake for another 30 minutes. Keep an eye on it during the final 10 minutes to prevent burning.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
Don’t slice the veggies too thin, or they’ll become mushy. I recommend ¼-½-inch even slices. For a crisper top, broil for a few minutes at the end.
Nutrition
Serving: 1servingCalories: 231kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 68mgPotassium: 898mgFiber: 4gSugar: 4gVitamin A: 183IUVitamin C: 29mgCalcium: 47mgIron: 2mg
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