Zucchini and Potato Bake

"I found this recipe on Allrecipes.com, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!"
 
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photo by CookingBlues photo by CookingBlues
photo by CookingBlues
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  • In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
  • Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
  • Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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RECIPE SUBMITTED BY

<p>I have&nbsp;a great career&nbsp;and I&nbsp;cook for therapy on my off days.&nbsp; I am married and have&nbsp;3 furbabies.&nbsp;&nbsp;My husband and I are trying to eat healthier, but food has to taste good!!&nbsp; &nbsp;I have taken many of our favorite recipes and tweaked them for a healthier lifestyle.&nbsp; I like to do a big cooking on the weekend and stock our freezer, but I also&nbsp;love the quick and healthy&nbsp;recipes that I can throw together in a flash.&nbsp;&nbsp;</p>
 
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