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Zucchini and Potato Bake
February 11, 2008

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!

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