This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
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 the reviews, please take into account the cooking time of each vegetable and adjust the size you cut them accordingly. Suggestions to change it up would be: 1.) Instead of plain olive oil, try the garlic olive oil - gives it a great taste. 2.) Instead of olive oil, use Wishbone Italian dressing. 3.) Add onions, whole garlic cloves and quartered mushrooms (must be quartered as whole mushrooms give off to much moisture). 4.) Add Parmesan or Asiago cheese to the bread crumbs. 5.) Change up the bread crumbs to the Italian variety - goes great with the Italian dressing. 6.) Try panko crumbs or the Italian panko crumbs - which are fabulous in place of the bread crumbs. Thanks Jana for submitting such a great and easy recipe!!!
Read MoreI 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 picked the potatoes out and left the pepper and zucchini, hubby said it was just okay. Won't make again as is- maybe if it had tomatoes, or other veggies, and I added cheese it would be tastier.
Read MoreThis 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 the reviews, please take into account the cooking time of each vegetable and adjust the size you cut them accordingly. Suggestions to change it up would be: 1.) Instead of plain olive oil, try the garlic olive oil - gives it a great taste. 2.) Instead of olive oil, use Wishbone Italian dressing. 3.) Add onions, whole garlic cloves and quartered mushrooms (must be quartered as whole mushrooms give off to much moisture). 4.) Add Parmesan or Asiago cheese to the bread crumbs. 5.) Change up the bread crumbs to the Italian variety - goes great with the Italian dressing. 6.) Try panko crumbs or the Italian panko crumbs - which are fabulous in place of the bread crumbs. Thanks Jana for submitting such a great and easy recipe!!!
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.
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 amazing! I did not stir the vegetables at all during cooking, and I loved the way one side of the potato was extra cripsy and brown, while the other side was a bit softer, but not mushy at all. This dish is excellent and I would definitely make it again.
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 get-together. I would just decrease the amount of bread crumbs. Other then that, it was fabulous.
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 breadcrumbs and bump it up to 2/3 cup...add a tablespoon or two more of olive oil to compensate for the additional breadcrumbs. If you dont mind a few extra calories, throw in about 1/3 cup of freshly grated Parmesan cheese with the breadcrumbs. Use red skinned potatoes...they have a more more desirable texture and a sweeter flavor that complements the zucchini much better. Step up the Bell Pepper just a little too...either one large one or two smaller ones. I like to add one green and one red for some extra variety. After the potatoes are tender, i put the entire dish in the broiler for a minute or two to give everything a nice, even browning which gives it a VERY delicious crispy outside....just watch it closely...it will burn REALLY fast if you let it! You just want a nice, even golden browning across the entire dish. Toss and serve.
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, parmesan cheese (as recommended in other reviews), and used seasoned salt instead of paprika. The result was exceptional! It was a hit with everyone, including the caterer! This is one recipe that will definitely be made again and again around our house!
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 the veggies a bit smaller and spread them out to roast in a jelly roll pan, stirring occasionally - you can reduce the cooking time to 30-40 minutes with smaller pieces. I've served this dish with fish, meat, chicken, whatever - it can't miss!
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 make this again. It tastes great reheated, too.
This was an excellent recipe for zucchini, I just put it under the broiled for a few minutes to brown it more. Definitely will make many more times.
A wonderful recipe, came out perfect! I made a few changes..I used Italian Breadcrumbs and added 1/4 cup of parmesan per others' suggestions (also omitted the paprika). I left the skin on the potatoes. I added an extra clove of garlic to the veggies. I also added a medium onion, large dice. Tossed all the veggies first in oil in a large ziplock, then in a separate ziplock, tossed the veggies in the breadcrumb mixture (tossed in two batches to ensure veggies were evenly coated). I am looking forward to making this again this weekend as a side dish for a BBQ!!
This was very, very good. The biggest surprise was that my boyfriend went crazy for it. I wasn't sure he would even eat zucchini, but he had seconds of this! Followed recipe exactly, except I used a green bell pepper since that is what I had on hand. I did also add about a 1/3 cup of parmesan cheese to the mixture. I will be making this often, thank you!
What a surprise this was! Another great way to use up extra zucchinis. Was really tasty. I also added the parmesan as other reviews suggested & wouldn't make it without that. Plus as I had bacon on hand I added some chopped bacon. We ate it as a main dish just as is but will make it again as a side dish for others. Makes a great meal either way. Plus it was easy! Chop up & mix & chuck it in the oven. Did take a little longer to cook that suggested but could have been my variety of potato. Yummo!
Delicious! Used some yellow squash in place of one potato and it was delish! Cut potato pieces smaller than the rest so that it cooks evenly. Didn't stir, which left the top crispy.
I used panko bread crumbs as another reviewer suggested. For some added flavor I added about 1/2 cup chopped red onion. Turned this into a one- dish meal when I cooked and added sliced turkey kielbasa after it was baked. Will use this again. Was a hit with my family. Thanks for sharing.
This is an excellent recipe. Its our favorite vegetable recipe for the summer. I always add eggplans, 2 or 3 depending on the size, 1 or 2 tomatoes diced, 1 medium onion, 2 bay leaves, or parcley and 2 or 3 cloves of garlic. If you add some feta cheece ten minutes before you take out of the oven, its a complete meal. You just need some fresh bread for an excellent healthy meal!
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 picked the potatoes out and left the pepper and zucchini, hubby said it was just okay. Won't make again as is- maybe if it had tomatoes, or other veggies, and I added cheese it would be tastier.
The easiest and most rewarding meal I have ever made. It also works as a side dish with pretty much everything. I added some carrots and yellow squash for a more colorful presentation and oregano which improved the aroma.
We really enjoyed this. I didn't have any red pepper on hand, so I subbed red onion. I also had some mushrooms that needed to be used up, so I added them as well. The only suggestion that I would have is to start the potatoes about 20 minutes before the rest of the vegetables if you like your veggies crisp-tender. This way the potatoes can be cooked through without overcooking the rest of the veggies. Hubby liked it a lot too! Thanks for the recipe.
Very good flavor. The potatoes were perfect tenderness, but the zucchini was just mush. I prefer my zucchini a with a little crispness, so next time I think I'll add mine halfway through baking. I'm sure I will make this again though. Super easy! Oh, and next time I'll spray the bottom of the dish with Pam, because even with the oil in the recipe, everything was sticking.
I personally thought it needed a lot more spices, so I added chilly flakes, Marjoram, oregano. Besides that, it was easy to make and awesome for a quick dinner!
This one is a keeper after my wife said, no less than three times, "mmm...this is really tasty" during dinner. I used panko crumbs,instead of bread crumbs, and they worked really well.
Yummy....great roasted veggies...I used whole wheat seasoned crumbs and next time may add some pecorino romano cheese....nice side dish. Made plenty of leftovers for a nice frittata....thanks!
This is fantabulous!! I never had any peppers so I replaced them with some sweet onion and mushrooms. This was such an easy but delicious side dish. I would advise though to kepp this covered as my zucchini was done and the potatoes were not. Thanx for sharing. Will make again.
This was SOOOO good!! I added half of a chopped onion and I used almost a full pack of ritz crackers for my bread crumbs. SOOOO good! It taste like fried potatoes and zucchini without frying! Make sure you bake a full hour for the crispness!
I put all the ingredients into several foil packets and threw them on the grill for 20-25 minutes.
OOOOhhhh sooo goooood. I used cornmeal instead of bread crumbs but this was still amazing. I also added little chunks of tofu for protein since I'm vegetarian. LOVED it!
This is a GREAT recipe! It's an easy addition to any meal. I do recommend panko bread crumbs for the added crisp.
i have NEVER had a problem with eating too many vegetables (desserts, yes, but never vegetables) and i couldnt stop eating this dish. YUM YUM YUM! the zucchini was excellent. i used red potatoes and didnt peel them. i added chunks of onion and used minced garlic. would be good with carrots and yellow squash. great recipe! thanks for sharing!
Love this! As my husband said "One of the few meals where I really didn't notice there was no meat on the table"
I make this now all the time. I eliminate the bread crumbs. It's fast, easy, and delicious!
Delicious! Used some minced garlic, and added Parmesan cheese as suggested in other reviews. Zucchini was slightly mushy, but still awesome!
Delicious! All of my favorite veggies in 1 dish! No need for ketchup-this side is full of flavor & goes w/almost any main dish. Will make again & again
DELICIOUS! Made with gluten-free breadcrumbs and turned out amazing. Thanks for sharing!
when i make something from this site, i follow the recipe as written then rate it on the outcome - second time add or subtract according to my taste. that being said - this was loved by all and the next time i make this i may add onions (we love onions). Great side dish.
VERY TASTY! Although the zucchini was kinda mushy. I added mushrooms instead of bell peppers but it ended up tasting really good!
I loved this! I am doing Weight Watchers so I am always looking for good Veggie recipes. I did however use Whole Wheat Ritz crackers instead of the bread crumbs! It was awesome! I am making it AGAIN tonight!
This was quick, easy and really good. It was a tiny bit bland, but I think that may be because I used the dehydrated minced onion. Next time I'll either use the wet kind or fresh garlic. I added a generous sprinkle of garlic powder and a bit of cayenne pepper for kick and this was really good, especially on the potatoes.
I did change this a bit, based on what I had and what I like. I upped the garlic by a clove, and reduced the oil by half. I added parmesan and a red onion. Left out the red pepper because I didn't have one(but I can't wait to try it with that!). My only complaint is the zucchini was a little mushy after an hour in the oven. I will make this again though!
Delicious and so easy! I used frozen green, red and yellow peppers and came out great! Like others suggested, I added parmesan cheese. Loved it.
The recipe is great, but I also added chopped onion to add to the flavor. I love that this is a one dish recipe for your sides.
This was a definite hit with us! so easy to sneak in a few extra squash, with a little parmesan added :)
Outstanding. My husband and I alone ate most of this, which was supposed to be enough for 6. I omitted the bread crumbs and sprinkled on rosemary instead of paprika, omitted pepper.
Wow, this is one the best side dishes I've made! I love this recipe. There are no changes needed, it's perfect as is. However, that didn't stop me from adding my own touches. I added yellow squash (love the buttery taste) and about 1/4 cup parm. cheese. Sooo good!
Made this last night, delicious! I added cubed chicken breast and made it a full meal. I finished it off in the broiler for a nice brown crispy topping. Yum!
Absolutely delicious! I will definitely make this again. Just make sure you cut the potato smaller so you don't overcook the zucchini. My zucchinis were a little too mushy for my taste. I added some Parmesan cheese right before serving and it really added great flavor!
This didn't work that well for me. The zucchini was well-done, but even after an hour and a quarter of cooking, the potatoes were still hard. I also found this a bit dry.
I've made this at least a dozen times since July. Everyone loves it sometimes I'll add the parmesan, sometimes not. I also sometimes add more of one ingredient one time and next time something else, depending on the mood we're in
I omitted the red bell pepper because I am not a big fan of them and the recipe was still very good and a nice way to get some veggies in. It didn't save that well though, so next time I will probably half the recipe to avoid wasting leftovers.
This recipe was absolutely delicious! I loved it, not to mention, everyone who tried it loved it! Best of all, it's vegan :)
Used 4 small zucchini, 6 potatoes, 1/2 large onion, 2 cloves of garlic, 1/2 cup olive oil. Added Parmesan cheese. Bland. Needs something. Pan fry instead of baking.
The crunch on the outside of the zucchini and potatoes is oh so addicting along with the sweetness from the red peppers. I used smoked Spanish paprika. Yummy!
It was good, but it would've been five stars without the pepper. It just didn't mesh well for my tastes. The only other change I made was swapping the olive oil for veggie since I didn't have olive on hand. Will make again sans pepper. Thanks Jana. :) To the reviewer who said her zucchini was soggy by the time the potatoes were done: you must cut your ingredients approximately the same size (the potatoes slightly smaller). Bear in mind the potatoes are more dense than the zucchini, therefore they take longer to cook. Next time try cutting your veggies and potatoes to suit.
FANTASTIC! i sautéed some bite size chicken breast and mushrooms and threw that in to make a complete meal out of it! i wish i would have cut up the potatoes more because some of them were a little hard. i did slash some lemon juice on top but i don't think it changed the taste. all in all it was fantastic and i might even double the zucchini and skip the potatoes next time.
This recipe was a hit in our house! I added chopped onion, a sprinkle of cayenne pepper, one chopped yellow squash, 1/4 cup of parmesan cheese, and 1 cup cheddar jack. It popped with flavor and the dish was empty after dinner. Four teenage boys gobbled it down! I love healthy meals! :)
Great side dish! So easy to throw together. To cut down the cooking time, dice the potatoes a little smaller. My hubs said the leftovers would be a great idea to make omelets.
This was really good. I peeled the zucchini but otherwise followed the recipe as written. I think the next time I make it I will add a little more red pepper. A great way to combine veggies and starches into one dish.
Easy to make, healthy, and delicious. I added 2-3 tbsp Parmesan to the bread crumbs.
Yummy-- I don't want to stop eating it! Made just as stated except cut the potatoes into smallish chunks (~ 1 centimeter). Mixed every 15 minutes while baking. After 1 hour of baking, it wasn't brown, but everything was soft, so I went ahead and took it out and am quite happy with it.
OMG!!!! this is so delicious, I gave it a little twist of my own by adding onions and at the end grated cheese. I really liked it.
I made this for dinner tonight. I saw the picture today and had all the ingredients. I thought it was quite good. I did cut the potatoes smaller after reading some of the reviews, but other than that made it exactly. The bread crumbs made a nice little coating on the veggies. I thought the seasoning was fine, didn't find it bland like other reviewers. I put everything in a well sprayed 9" X 13" Pyrex baking dish after spraying and dumping everything in an 8"square and realizing it was WAY too small, so that might be something to include in the recipe. The only thing I would do differently next time is to add onions, as I like them in vegetable medleys and perhaps a yellow summer squash for color. Oh...and there's no way that's 6 servings, 3 or 4 tops unless theyr'e all children who don't like their veggies.
This was wonderful .... I didn't have any potatoes ... so I used califlower instead. I had no complaints, no problems, no leftovers !
YUM!!! I had to sub a green bell pepper, because that's what I had on hand, and crushed Ritz crackers instead of bread crumbs. Both of my kids went back for seconds!! Definitely going to keep this in our regular rotation. Thanks for sharing!
Excellent !!! Added an onion and sautéed everything but the bread crumbs before finishing it off in the oven. Everybody loved it, had to remind them that it was a side dish not a main dish !!! Will do again for sure.
Delicious! Although I'd call it a Potato and Zucchini Bake, because it's much heavier on the potatoes. I added thyme, oregano, and Spike herb seasoning, increased the garlic, and topped each serving with Parmesan. It went very well with Wisconsin Native's Beer Cheese Soup, also from this site--if you dip a little into the soup, it tastes like a loaded baked potato!
Loved it. Changes I made were just because I was limited to what I had in the house. I ended up using more zucchini, less potato. Adding green pepper and thick chopped carrots. Then I added the oil, coating everything. And used Italian Seasoned bread crumbs to coat it all. Would definitely make it again!
Oh-my-goodness!! What a tasty recipe! I cut the bread crumbs down to 1/3 cup and used a green pepper (it's what I had on hand). I also added chopped onion and a bit more garlic. I fried up some marinated, chopped chicken and turned this recipe into a main dish. I also added romano cheese as suggested from other reviewers. This could also double as a breakfast dish with some eggs from the leftovers, although there were no leftovers. My hubby and 2 year old daughter loved it to much!
This was good, but nothing amazing. I might have picked out potatoes that were too large, or zucchini that was too small, but the ratio of potatoes to zuchhini was overwhelming. I didn't think the dish was too mushy or soggy as some other reviews. I believe my boyfriend mixed the veggies around a little when he made this dish. Next time we will use 3 potatoes and 2 zucchini and 1 summer squash and an onion. And maybe some carrots or eggplant. This isn't a dish I'd make to impress anyone, but it's definitely a nice hearty homecooked side to have around and I'll probably be making it (with adjustments) again.
So delicious! I made this for my mom and she's still raving about it. It's quick and easy to make. Definitely a keeper!
This was really good and the family liked it. I think next time I'll add some Parmesan cheese to the mix.
I love this recipe. Like another reviewer said be sure to adjust the size of your veggies so that they cook. If the potatoes are too large they zucchini will be mushy by the time they cook. I will definitely put this on my rotation and next time I will add some Parmesan cheese. I think that will taste excellent. Thanks so much for this easy delicious recipe. UPDATE I made this last night but mixed 42g (.7 oz) dry Italian dressing to the olive oil. Wow that kicked it up a notch flavour wise. I cooked this covered this time and I preferred that method.
I followed the advice of others and added Parmesan to the recipe. I didn't have a red bell pepper, so instead I added about 1/4 cup of chopped green pepper. I noticed after 30 minutes that it seemed a bit dry and was worried it would burn, so I turned the oven down to 325 for the last 30 minutes. It turned out wonderful!
Too mushy. I was nervous to over-bake so maybe if I try again I'll leave it in a bit longer.
This was an interesting change, and a good way to use up some sliced veggies left over from a BBQ. My biggest complaint is that everything else cooks faster than the potatoes, so at 1 hr I had perfectly cooked potatoes but burned peppers and onions. Next time I'll either slice the potatoes instead of quartering them so they'll cook faster, or pre-cook the potatoes in the microwave or boiling water so everything will be done in 30 mins.
This was nice - a little too mushy for me. I might try again, cutting the zucchini into smaller pieces. Also, I recommend broiling for the last five minutes of cooking.
My family loved this, and can make a great main dish as well as a side. I added lots more chopped garlic and onion, and followed another reviewers advice to cook the potatoes for a bit before adding the other veggies. Everything was the perfect consistency! Thanks!
Delicious! This is a fun flavorful way to serve up potatoes and veggies at the same time. It's great the way it is, but I've tweaked it a few different times to suit the people at my table. The best (and easiest!) I've tried is to replace the seasonings with a tbsp of onion soup mix. My husband called it restaurant quality! Not sure about that! But it's been added to our menu at least once a week. Serve it with marinated pork or chicken grilled up on a George Foreman grill for an easy meal any time!
This will become a staple in my dinner rotation. I had friends over and they raved about it. I added a diced yellow onion, parmesan and I also tossed everything in Wegmans Basting Oil. Turned out great!
We have guests coming over who are vegan and I looked for appropriate recipes. I made this ahead of time to see how it would turn out and my wife and I couldn't stop eating it.
Even with the spices it was a little bland tasting, every one liked it though and we will have it again but will add different spices next time, also I will use yellow squash instead of the zucchini and I will lower the temp. to about 325 degrees instead of the 400 temp. because it started to burn, over all a really good recipe.
Yum. I used slices red onion and they ended up sort of like the breaded red onion slices at chain restaurants that they put on sandwiches. Thanks!
This is so simple and yet so good. Followed the recipe exactly except did sprinkle some parmesean on top too. Healthy!
I subbed carrots for my bell pepper as we aren't huge fans of cooked bells. Added a few sprinkles of parmesan cheese towards the end, very colorful, delicious, versatile and healthy side dish, thanks for sharing!
I don't know what I did wrong, but this recipe was awful. By the time the potatoes were cooked all the way, the zucchini was soggy and tasteless. I followed the recipe as written, but I definitely did not get the promised results!
Good and easy side dish. I used garlic powder instead of fresh garlic. Onions would be a nice addition next time
very, very easy and tasty. i used plain bread crumbs and thought i would lose some flavor in doing that but i didnt.
This was awesome. I added an onion to the vegetables and didn't peel my potato. This is definately a keeper!
This was a great pairing with tonight's steak. I used one zucchini and one yellow squash because that's what I had. Combined with the red pepper and potatoes, this was very flavorful as well as colorful. Will definitely make again - Thanks!
This was great. I've had this saved in my recipe box forever and I'm sorry I waited so long to make it. I did as reviewer Crystal S. suggested and used fat free italian dressing in place of the olive oil to save on fat/calories. I also used garlic powder instead of sliced garlic, as I was afraid it would burn. I mixed the garlic powder and the other seasonings with the bread crumbs. One hour was the perfect amount of time.
