Zucchini and Potato Bake


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.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 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


  1. Preheat the oven to 400 degrees F (200 degrees C).

  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.

  3. Bake in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown, about 1 hour.

Nutrition Facts (per serving)

243 Calories
10g Fat
35g Carbs
5g Protein
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.

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