Baked Zucchini and Potato Casserole
Baked Zucchini and Potato Casserole layers tender potatoes with juicy zucchini and sweet red bell pepper, all coated in olive oil and a hint of garlic. Paprika adds gentle warmth while breadcrumbs crisp on top for a satisfying bite. Serve this versatile side with roasted meats or grilled fish, or enjoy it as a simple vegetarian dinner with a green salad.
- Prep15 mins
- Cook1 hr
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
In a medium baking pan, toss together the potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic. Season with paprika, salt, and pepper.
- 3
Bake in the preheated oven, stirring occasionally, until the potatoes are tender and lightly browned, about 1 hour.
- Calories 145.99 kcal Moderate
- Protein 2.15 g Low Source
- Carbs 15.31 g Moderate
- Total Fat 9.19 g Moderate
- Saturated Fat 1.25 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 126.04 mg Moderate
- Fiber 1.44 g Low Source
- Sugar 2.35 g Low Source
- Added Sugar 0.35 g Low Source
- Calcium 24.2 mg Low Source
- Iron 1.06 mg Low Source
- Potassium 232.74 mg Low Source
- Vitamin A 16.78 mcg_rae Low Source
- Vitamin C 27.09 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Garlic 🧄