Side Dish Vegetables Squash Zucchini Zucchini and Potato Bake 4.5 (1,132) 774 Reviews 119 Photos 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. Recipe by Jana Updated on August 23, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 119 119 119 119 Prep Time: 15 mins Cook Time: 1 hrs Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts 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 Preheat the oven to 400 degrees F (200 degrees C). Toss together potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic in a medium baking pan. Season with paprika, salt, and pepper. Bake in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown, about 1 hour. I Made It Print Nutrition Facts (per serving) 243 Calories 10g Fat 35g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 243 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 7% Sodium 108mg 5% Total Carbohydrate 35g 13% Dietary Fiber 5g 17% Total Sugars 4g Protein 5g Vitamin C 65mg 324% Calcium 47mg 4% Iron 2mg 11% Potassium 837mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved