I love this Potato, Zucchini & Sweet Potato Bake.
This is such a tasty and easy recipe.
The kids and the husband love it. It’s simple to prepare. I usually have everything on hand. And it’s just so pretty! Great for entertaining, even!
What’s not to love? Potatoes and cheese! Come on!
Potato, Zucchini & Sweet Potato Bake
Recipe Type: Side dish
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This is such a simple and classy way to prepare the good old potato. I added some other veggies for extra nutrition. It’s beautiful, delicious and nutritious!
Ingredients
- 2 cloves minced garlic
- 1 small onion, chopped
- 1 potato
- 1 zucchini
- 1 sweet potato
- olive oil
- 1/2 cup of parmesan cheese (or more)
- salt and pepper
Instructions
- Preheat oven to 370.
- Heat olive oil in pan on medium heat. Add onions and garlic. Saute a few minutes until translucent.
- Spread onion and garlic mixture onto the bottom of a greased baking dish.
- Slice each veggie. I try to keep the potato and sweet potatoes as thin as possible and leave the zucchini a little thicker.
- Arrange the sliced veggies in the dish, placing them vertically on top of the onions and garlic. Alternate between potato, zucchini and sweet potato slices.
- Drizzle with oilive oil and salt and pepper.
- Bake for 30-40 minutes until the tops are looking a little bit crispy.
- Remove from the oven.
- Sprinkle with parmesan cheese and return to oven
- Bake for another 20 minutes until brown and tender and perfect!
This dish looks terrific! Do you think it would still work without the cheese topping? I need a dairy-free vegetarian dish, and I do not fancy non-dairy cheese. Maybe just sprinkle some more olive oil and herbs? Also, could the sweet potato-zucchini combination work without the potato? Thanks!
Yes! That sounds amazing.
This was so yummy and looked almost too pretty to eat! We only used sweet potatoes and zucchini because that’s what we had. We let the onions caramelize for added flavor. It’s a keeper! We plan to serve this dish at Thanksgiving and are just looking for a way to spice it up a little. Sage? Rosemary? What do you think?
Mmmmm. I can never say no to rosemary! That would be amazing. And sage is Thanksgivingy….so you can’t go wrong with either. Let me know what you choose and how it turns out.