Zucchini Potato Bake
These flavorful zucchini potato bake features thinly sliced zucchini and russet potatoes tossed with olive oil, garlic, onion, bell pepper, nutritional yeast, and breadcrumbs, then baked until tender with a crispy top. It's a quick-to-prep, versatile side perfect for summer gatherings or weeknight meals, offering a comforting and wholesome dish that's easy to customize.
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, combine the olive oil (0.25 cup), garlic cloves (3 small), red onion (1 small), red bell pepper (1 small), zucchini (3 medium), russet potatoes (3 large), nutritional yeast (0.75 cup), breadcrumbs (0.5 cup), salt (0.5 tsp), and black pepper (0.25 tsp). Toss until everything is evenly coated.
- 2
Transfer the mixture to a 9x13-inch casserole dish and spread evenly. Optionally, arrange the vegetable slices into alternating, overlapping rows.
- 3
Bake uncovered for minutes (30). Carefully stir the casserole.
- 4
Return to the oven and bake for another minutes (30). Keep an eye on it during the final minutes (10) to prevent burning. Remove and let it sit for a few minutes before serving.
Nutrition Facts
Per portion