Zucchini and Potato Bake

Vegetable Side Dish - Side Dish

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Zucchini and Potato Bake

Ingredients

2 medium zucchini

quartered and cut into large pieces

4 medium potatoes

peeled and cut into large chunks

1 medium red bell pepper

seeded and chopped

1 clove garlic

sliced

½ cup dry bread crumbs

¼ cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

Side Dish

Directions

Step 1

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

Step 2

In a medium baking pan toss together the zucchini potatoes red bell pepper garlic bread crumbs and olive oil. Season with paprika salt and pepper.

Step 3

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

Nutritional Information

Zucchini and Potato Bake

Servings Per Recipe:6

Calories: 242.7

% Daily Value *

Protein: 5.1g 10%

Carbohydrates: 35g 11%

Dietary Fiber: 4.8g 19%

Sugars: 3.6g

Fat: 9.8g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 842.9IU 17%

Niacin Equivalents: 3.8mg 29%

Vitamin B6: 0.6mg 40%

Vitamin C: 64.7mg 108%

Folate: 60.6mcg 15%

Calcium: 46.7mg 5%

Iron: 2mg 11%

Magnesium: 50.8mg 18%

Potassium: 836.6mg 23%

Sodium: 108mg 4%

Thiamin: 0.3mg 26%

Calories From Fat: 88.3

*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.

(-)Nutrition information is provided for reference only. 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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