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potato zucchini bake

By  Brian Faulkner  On

Potato Zucchini Bake

Potato Zucchini Bake
Serves 4
This simple veggie bake makes a versatile side dish for chicken, steak or pork.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 2 lb (1 kg) BCfresh Yellow Potatoes, scrubbed and quartered
  2. 2 zucchini, chopped
  3. 1 red pepper, chopped
  4. 1 small onion, chopped
  5. 4 cloves garlic, sliced
  6. 1/2 cup (125 mL) chicken broth
  7. 1/4 cup (60 mL) prepared pesto sauce
  8. 3 tbsp (45 mL) olive oil, divided
  9. 1 tbsp (15 mL) finely chopped fresh thyme
  10. 1/2 tsp (2 mL) each salt, pepper and paprika
  11. 1/2 cup (125 mL) shredded mozzarella cheese
  12. 2 tbsp (30 mL) grated Parmesan cheese
  13. 2 tbsp (30 mL) dry bread crumbs
  14. 2 tbsp (30 mL) finely chopped fresh parsley
Instructions
  1. Preheat oven to 400˚F (200˚C). Toss together potatoes, zucchini, red pepper, onion, garlic, broth, pesto, 2 tbsp (30 mL) oil, thyme, salt, pepper and paprika. Transfer to 13- x 9-inch (3 L) baking dish. Cover with foil; bake for 20 to 25 minutes or until potatoes are tender.
  2. Toss together mozzarella, Parmesan, bread crumbs, parsley and remaining oil; sprinkle over top of casserole. Broil for 1 to 2 minutes or until golden brown.
Tip
  1. Substitute fontina, provolone or aged Cheddar for mozzarella cheese if desired.
BCfresh Vegetables http://bcfresh.ca/

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