Zucchini with potatoes in the oven

Zucchini with potatoes in the oven

The best thing you can cook in the summer is zucchini with potatoes in the oven, because in this cool dish you will find a combination of good taste with the healthfulness of summer vegetables.

Manufacturing Description:

Ingredients:

• Young potatoes – 500 G
• Young zucchini – 2 pieces
• Bell pepper – 1 piece
• Leek – 1 piece
• Bacon – 200 G
• Olive oil - 3 tbsp. spoons
• Spices - To taste (oregano, marjoram, ground dark pepper)
• Salt - To taste

Number of servings: 6

How to cook “Zucchini with potatoes in the oven”

Rate the recipe for Zucchini with potatoes in the oven:

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It turned out very tasty even without bacon. I recommend.

The dish is awesome. Thank you.

Can you please tell me how many calories are in this dish?

They just did it without foil. at the top level 35 min. and at the end the grill was turned on for 3 minutes. But. I think it depends on the oven. I researched mine. Thank you.

Thank you everything turned out great! My husband and I are happy!

Zucchini with potatoes in the oven

Ingredients

Potatoes – 6-7 pcs.

Hard cheese – 60 g

Ground paprika – 0.5 tsp.

Herbes de Provence - to taste

Cream 10-20% – 4 tbsp.

Olive oil – 3 tbsp.

Garlic – 2-3 cloves

• 96 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Oven-baked zucchini with potatoes is a tasty and economical dish, especially in the summer season. The potatoes come out soft, and the zucchini comes out juicy. This dish is completely independent, but can be served as a side dish for meat or fish. Since the potatoes take longer to cook than the zucchini, they should be cut slightly thinner. You can experiment with spices and add what you like. Cream can be consumed 10-20%.

To make oven-baked zucchini with potatoes, prepare the necessary products from the list. Select zucchini and potatoes of approximately 1 diameter, and in quantity - enough to fill the form.

Peel the potatoes and cut into slices 3-4 mm wide. Add salt and ground paprika.

Add olive oil to the potatoes and squeeze in the garlic, mix well.

Cut the zucchini into slices slightly thicker than the potatoes, about 5-6 mm.

Grease a baking dish with olive oil and place the zucchini and potatoes alternating with each other. Also pour the potato filling on top, add a little salt and pour over some cream. Sprinkle with Provençal herbs. Cook zucchini with potatoes in the oven preheated to 200 degrees for 40-45 minutes.

Grate hard cheese.

After the allotted time, check the potatoes for doneness by piercing them with a fork. If the potatoes are ready, you can sprinkle the dish with cheese and bake in the oven for another 5-7 minutes.

Serve the finished dish to the table immediately. Very tasty!

Zucchini with potatoes in the oven

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Vegetable casserole is a good use of the freshest vegetables. A very warm casserole made with potatoes and zucchini. These vegetables are always available in stores, and almost everyone grows them in their dachas and garden plots. This dish can be a stand-alone breakfast or a side dish for meat and fish.

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Baked Potatoes with Zucchini

Potatoes and zucchini are one of the most common combinations, would you wonder what you can come up with here? But I have one recipe that I am very willing to share and which I really, really like. I most often use this kind of vegetable casserole as a side dish, but from time to time I serve it as a separate dish. Everything I have is the same as always – homemade, tasty and simple. Dedicated to all potato and zucchini lovers

Ingredients for Baked Potatoes with Zucchini:

• Potatoes (large) - 4 pcs.
• Zucchini (medium size) - 1.5 pcs.
• Cream (30%) – 100 ml
• Olive oil - 2 tbsp. l.
• Garlic - 2 teeth.
• Rosemary
• Dutch cheese - 30 g
• Salt

Production time: 70 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Baked Potatoes with Zucchini”:

Boil potatoes and cool. It’s best to boil the potatoes in advance so that they are completely cooled (yeah, yeah, but with me everything, as always, is spontaneous, that’s why my potatoes never cooled down =/). Attention, potatoes need to be boiled, because raw potatoes take longer to cook than zucchini. It is best to choose potatoes that are not overcooked.

Wash the zucchini, dry and cut into thin slices. Thin ones are approximately 3 mm, if they are very thick, then, firstly, they will not be baked, and secondly, a lot of unnecessary juice will be released. Peel the potatoes and cut them into slices (you can make them thicker, they are already ready).

Place the zucchini and potatoes in the mold, alternating a circle of zucchini with a circle of boiled potatoes. There is one tiny note here: it is best that the zucchini and potatoes are approximately the same diameter. In the end it turns out just like in the photo. My form is not very large, L 22cm* W 14cm* H 5cm.

Make the “sauce”: grate the garlic on a small grater and add 2 tablespoons of olive oil, stir.

Drizzle the vegetables with olive oil and garlic, add salt, add sprigs of rosemary (or sprinkle with dry rosemary or herbes de Provence, which also contains rosemary), and pour in cream. Place in the oven preheated to 200C for 30 minutes. After 15 minutes, take out the casserole; if the rosemary was fresh, remove the sprigs, cover with grated cheese and put in the oven for the remaining 15 minutes.

In 30 minutes – ready! You would know what smells are scattered throughout the kitchen, salivation increases after only 10 minutes :)) The taste is 100 times better than the same vegetables baked raw. The vegetables turn out very tender, with a pleasant creamy garlic taste and the smell of rosemary.

Thank you all for your attention, I hope you liked my recipe

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