Becky's Potato Zucchini bake Recipe

Name: Becky's Potato Zucchini bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red potatoes..washed,cut thinly; 4 small zucchini..cut to 1/4 inch rounds; 2 roma tomatoes..cut to 1/4 inch; 1 medium vidalia onion..cut thinly; 2 cup crushed tomatoes; 1/4 cup water..add to crushed tomatoes; 1/2 tsp sea salt; 1/2 tsp fresh cracked pepper; 1/2 tsp italian herbs; 1 tsp Mccormick sicilian style..spicy garlic blend..salt free; 2 tbsp good olive oil..use some for oiling pan..rest for drizzling

Servings: persons

6 medium red potatoes..washed,cut thinly
4 small zucchini..cut to 1/4 inch rounds
2 roma tomatoes..cut to 1/4 inch
1 medium vidalia onion..cut thinly
2 cup crushed tomatoes
1/4 cup water..add to crushed tomatoes
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/2 tsp italian herbs
1 tsp Mccormick sicilian style..spicy garlic blend..salt free
2 tbsp good olive oil..use some for oiling pan..rest for drizzling

1
Preheat oven to 375
2
Oil a large casserole dish
3
Wash..and prepare the veggies
4
Mix the crushed tomatoes ..water and seasonings together.
5
Start by layering half of the potatoes in dish..then half of the zucchini..follow with half of the onions.
6
Drizzle a bit of olive oil onto the veggies in dish.
7
Pour half of the tomato/water..seasoning mix over the veggies.
8
Next layer the other 1/2 of the veggies in dish..potatoes..zucchini..then onions.
9
Drizzle top with a bit of olive oil..then pour the other 1/2 of the tomato mix all over the top of veggies.
10
Top with the sliced roma tomatoes..cover with foil.
11
Bake at 375 for 30 minutes..then take the foil off..and bake another 15-20 minutes..based on your oven..allow to brown on top a bit.
12
Dish is done when potatoes are fork tender..serve with fluffy rice and a side salad..Enjoy!

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium red potatoes..washed,cut thinly, 4 small zucchini..cut to 1/4 inch rounds, 2 roma tomatoes..cut to 1/4 inch, 1 medium vidalia onion..cut thinly, and more.

Yes, Becky's Potato Zucchini bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Becky's Potato Zucchini bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions