Zucchini Potato Bake Recipe

Introduction

This Zucchini Potato Bake is a hearty and flavorful vegetarian dish perfect for any season. Combining tender zucchini, sliced potatoes, and a savory mix of garlic and nutritional yeast, it’s a simple casserole that feels like comfort food. Easy to prepare and full of wholesome ingredients, it makes a great side or main dish.

Ingredients

• ¼ cup olive oil
• 3 small garlic cloves, minced
• 1 small red or yellow onion, diced
• 1 small red or green bell pepper, diced
• 3 medium zucchini, halved lengthwise and thinly sliced
• 3 large russet potatoes, halved lengthwise and thinly sliced
• ¾ cup nutritional yeast
• ½ cup dry bread crumbs
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: In a large bowl, combine the olive oil, minced garlic, diced onion, diced bell pepper, sliced zucchini, sliced potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss everything together until evenly coated.
3. Step 3: Transfer the mixture to a 9×13-inch casserole dish and spread it out in an even layer.
4. Step 4: Bake the casserole uncovered for 30 minutes. After 30 minutes, carefully stir the mixture to redistribute, then return the dish to the oven and bake for another 30 minutes. Watch carefully during the last 10 minutes to avoid burning.
5. Step 5: Remove the casserole from the oven and let it rest for a few minutes before serving.

Tips & Variations

• For a cheesy flavor, try adding a sprinkling of grated Parmesan or vegan cheese before baking.
• Use sweet potatoes instead of russet potatoes for a slightly sweeter taste and added color.
• Add fresh herbs like thyme or rosemary for extra aroma and flavor.
• To make this dish gluten-free, substitute the bread crumbs with gluten-free crumbs or crushed nuts.

Storage

Store leftover zucchini potato bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F (175 degrees C) for about 15-20 minutes or until heated through. Avoid microwaving if you want to keep the texture crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator and bake just before serving.

Is nutritional yeast necessary?

While nutritional yeast adds a cheesy, nutty flavor, you can omit it or replace it with grated cheese if preferred.

Zucchini Potato Bake Recipe

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★★★★★

4.8 from 71 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Zucchini Potato Bake combining thinly sliced zucchini and potatoes with garlic, onions, bell peppers, nutritional yeast, and bread crumbs. Baked to a golden finish, this dish makes a perfect vegetarian side or main course packed with texture and savory taste.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 medium zucchini (halved lengthwise and thinly sliced)
• 3 large russet potatoes (halved lengthwise and thinly sliced)
• 1 small red or yellow onion (diced)
• 1 small red or green bell pepper (diced)
• 3 small garlic cloves (minced)

Other Ingredients

• ¼ cup olive oil
• ¾ cup nutritional yeast
• ½ cup dry bread crumbs
• Salt and pepper (to taste)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole evenly.
2. Mix Ingredients: In a large bowl, combine olive oil, minced garlic, diced onion, diced bell pepper, sliced zucchini, sliced potatoes, nutritional yeast, dry bread crumbs, salt, and pepper. Toss everything until well coated and evenly mixed to ensure flavors meld during baking.
3. Arrange in Dish: Transfer the vegetable mixture into a 9×13-inch casserole dish, spreading it out evenly for uniform cooking.
4. First Bake: Bake the casserole uncovered for 30 minutes until the vegetables start to soften and the edges begin to brown.
5. Stir and Continue Baking: Carefully stir the casserole to redistribute ingredients, then return it to the oven and bake for an additional 30 minutes. Monitor the last 10 minutes closely to avoid burning and to achieve a perfect golden crust.
6. Rest and Serve: Remove the dish from the oven and allow it to rest for a few minutes before serving. This helps the bake set and makes it easier to serve.

Notes

• You can substitute the bread crumbs with gluten-free alternatives if desired.
• For extra flavor, sprinkle some fresh herbs like thyme or rosemary before baking.
• To make it vegan, ensure the bread crumbs are free from animal products.
• Keep an eye on the casserole during the last baking stage to prevent it from overcooking or burning.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Zucchini Potato Bake, vegetarian casserole, baked vegetables, nutritional yeast recipe, healthy side dish