Easy Cheesy Potato and Zucchini Bake

It’s zucchini season, and my goal this year is not to let any of the zucchinis grow into monsters. That means I am out every day picking one or two zucchinis and trying to figure out what to do with them!

This cheesy potato and zucchini bake is a quick and easy way to use up one or two zucchinis and it’s a great side dish for lots of meals so we’ve been eating it a lot lately!

This goes really well with chicken or steak or sausages, and is a nice change from chips and roast potatoes which are always on high rotation at our house.

The thing I love most about this side dish is that it all goes in one big baking dish, so there is only one dish to clean up at the end of the meal.

Plus you can’t really go wrong when you combine potatoes, zucchini, garlic and herbs and then add a little cheese, now can you?

Easy Cheesy Potato and Zucchini Bake

Yield: serves 6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This easy cheesy potato and zucchini bake makes a great side dish for almost any meal.

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Ingredients

• 6 medium sized potatoes
• 1-2 zucchinis (or other vegetables)
• 1 small onion
• 4-6 whole cloves of garlic
• 1 tbsp olive oil
• chopped fresh herbs (we like chives, rosemary and dill)
• 1 cup grated cheese (we use a combo of mozzarella and cheddar)

Instructions

Pre-heat your oven to 180 C (approx 350F) .

Peel and cut the potatoes into square-ish pieces.

Put a tablespoon of olive oil into a large baking dish, dump the potatoes in and mix well until they are well coated with oil. Pop the potatoes into the oven for 20-30 minutes or until they are cooked through but not browned.

While the potatoes are cooking wash and cut the zucchinis and onion into similar sized chunks to the potatoes. Peel the garlic cloves, but leave them whole.

Roughly chop a bunch of fresh herbs - use whatever combination you have on hand, or use a big serve of dried herbs if that is all you have.

Once the potatoes are cooked through add the zucchini, onion, garlic and herbs (set a small amount of herbs aside for later) and give it all a gentle mix to distribute everything evenly.

Roast it in the oven for a further 20 minutes or until everything is cooked through the potatoes are getting nice and brown and crispy.

Once the potatoes are nice and brown sprinkle the top with cheese and the herbs you set aside and pop it back into the oven for another 10 minutes or until the cheese is melted and just starting to brown.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 87mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 5g

Feel free to add other veggies to this simple side dish – pumpkin or carrots would all be delicious and will definitely make an appearance at our house if we ever get any flowers of on our pumpkins!

And be a little adventurous with your herbs! I throw in whatever I have in the garden but I think this would also be great with a little extra spicy zing of paprika or mild chilli.

If you are growing zucchinis in your garden, here’s a few more ways to eat them all!