Zucchini and Potato Bake
|Chop Red Pepper.
|Cut zucchini into chunks.
I am not a big fan of plain zucchini which means, I always do something to it to make it tasty. I see it as much too bland when it is plain but I find it as a great vegetable to pick up the flavor of condiments and spices. As a result, I find it great to mix with other vegetables, setting up a diversity of flavors. Since, I have so many zucchini in the house, I am making a few dishes to use them up. One of these appealed to me since I was yearning savory dishes, at the time, I made the following recipe.
I admit, it was the potatoes in this recipe that drew me to it. For me, zucchini just does not sell itself unless it is in a kugel or pancake.
|Add potatoes to Zucchini and Red Peppers.
2 medium zucchini, quartered and cut into pieces about 1/2 inch in size
4 medium potatoes, peeled and cut into chunks (similar in size to zucchini)
1 medium red bell pepper, seeded and chopped
1/2 cup potato chip crumbs (made in food processor)
1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt to taste
ground black pepper to taste
Method:Preheat oven to 400 degrees F.
In a medium baking pan, mix together the zucchini, potatoes, red bell pepper, potato chip crumbs, and olive oil.
Season with onion and garlic powders salt, and pepper.
Bake 40 minutes in at 400 degrees, until potatoes are tender and lightly brown.