Description
This easy Zucchini Potato Bake is a flavorful and hearty vegetarian casserole that combines thinly sliced zucchini, russet potatoes, and bell peppers with garlic, onion, olive oil, and a cheesy nutritional yeast topping. Perfect as a summery side dish for BBQs, potlucks, or weeknight dinners, it offers a crispy top and tender vegetables baked to perfection in the oven.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Begin by setting your oven to 400 degrees F (200 degrees C) to ensure it reaches the perfect temperature for baking your casserole evenly.
- Prepare and combine ingredients: In a large bowl, add the olive oil, minced garlic, diced onion, diced bell pepper, sliced zucchini, sliced potatoes, nutritional yeast, bread crumbs, salt, and pepper. Toss everything thoroughly until all pieces are evenly coated with the olive oil and seasonings.
- Transfer to casserole dish: Pour the vegetable mixture into a 9×13-inch casserole dish and spread it out evenly so it cooks uniformly during baking.
- First bake: Place the casserole uncovered into the preheated oven and bake for 30 minutes to start cooking the vegetables and allowing the flavors to meld.
- Stir and continue baking: Carefully remove the dish and stir the mixture to redistribute heat and prevent sticking. Then return it to the oven and bake for an additional 30 minutes. Monitor during the last 10 minutes to avoid burning.
- Rest and serve: Once baking is complete, remove the casserole from the oven and let it sit for a few minutes to set before serving. This helps the bake hold its shape and enhances flavor absorption.
Notes
- This bake is quick to prepare, requiring minimal chopping and tossing ingredients together.
- It’s highly customizable; swap bell peppers or add herbs like thyme or rosemary to taste.
- Perfect as a side for summer BBQs or potlucks, or as a vegetarian main dish with a salad.
- Watch the casserole closely during the last 10 minutes of baking to prevent over-browning.
Nutrition
- Serving Size: 1 serving
- Calories: 231 kcal
- Sugar: 4 g
- Sodium: 68 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
