Description
This Zucchini Potato Bake is a hearty and flavorful vegetable casserole featuring tender Yukon Gold potatoes and zucchini, combined with red bell pepper and onions, seasoned with smoked paprika and garlic, and topped with golden Parmesan cheese. It’s baked to perfection, making a comforting side dish or vegetarian main that’s simple to prepare and full of wholesome ingredients.
Ingredients
Scale
Vegetables
- 4 Yukon Gold potatoes, peeled and cubed
- 2 zucchini, quartered and cubed
- 1 red bell pepper, diced
- ½ cup diced white onion
- 1-2 cloves garlic, sliced
Seasonings and Toppings
- ½ cup Italian breadcrumbs
- ¼ cup olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 400°F (200°C). Prepare a 9×13 inch baking dish by lightly greasing it or simply use it as is for tossing the ingredients.
- Combine ingredients: In the baking dish, add the peeled and cubed potatoes, quartered and cubed zucchini, diced red bell pepper, diced onion, Italian breadcrumbs, olive oil, sliced garlic cloves, smoked paprika, onion powder, salt, and black pepper. Toss everything thoroughly to ensure all the vegetables are evenly coated with oil and seasonings.
- First baking phase: Place the baking dish in the preheated oven and bake uncovered for 30 minutes. This will start cooking the potatoes and soften the vegetables.
- Add cheese topping: Remove the dish from the oven and sprinkle grated Parmesan cheese evenly over the top of the vegetable mixture.
- Final baking phase: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese becomes golden brown and bubbly, and the potatoes are tender when pierced with a fork. If the cheese browns too fast, cover the dish loosely with aluminum foil to prevent burning.
Notes
- Use Yukon Gold potatoes for their buttery texture and ability to hold shape when baked.
- Adjust the amount of garlic and smoked paprika to your preference for spiciness and smokiness.
- Cover with foil if the cheese top browns too quickly before the potatoes are fully tender.
- This dish can be served as a side or a vegetarian main course.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
