Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, becky's potato zucchini bake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lightly seasoned potatoes, zucchini, and red bell pepper are baked together in this easy side dish. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. It's zucchini season, and my goal this year is not to let any of the zucchinis grow into monsters.

Becky's Potato Zucchini bake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Becky's Potato Zucchini bake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook becky's potato zucchini bake using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Becky's Potato Zucchini bake:

1. Get red potatoes..washed,cut thinly
2. Get zucchini..cut to 1/4 inch rounds
3. Get roma tomatoes..cut to 1/4 inch
4. Prepare vidalia onion..cut thinly
5. Take crushed tomatoes
6. Take water..add to crushed tomatoes
7. Prepare sea salt
8. Make ready fresh cracked pepper
9. Prepare italian herbs
10. Get Mccormick sicilian style..spicy garlic blend..salt free
11. Get good olive oil..use some for oiling pan..rest for drizzling

Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended. My recipe for Potato Zucchini Fritters is loaded with potatoes, zucchini and mozzarella cheese. This healthy appetizer, baked potato and zucchini bites, is slightly a notch higher when it comes to vegetable content and TASTE!

Steps to make Becky's Potato Zucchini bake:

1. Preheat oven to 375°
2. Oil a large casserole dish
3. Wash..and prepare the veggies
4. Mix the crushed tomatoes ..water and seasonings together.
5. Start by layering half of the potatoes in dish..then half of the zucchini..follow with half of the onions.
6. Drizzle a bit of olive oil onto the veggies in dish.
7. Pour half of the tomato/water..seasoning mix over the veggies.
8. Next layer the other 1/2 of the veggies in dish..potatoes..zucchini..then onions.
9. Drizzle top with a bit of olive oil..then pour the other 1/2 of the tomato mix all over the top of veggies.
10. Top with the sliced roma tomatoes..cover with foil.
11. Bake at 375° for 30 minutes..then take the foil off..and bake another 15-20 minutes..based on your oven..allow to brown on top a bit.
12. Dish is done when potatoes are fork tender..serve with fluffy rice and a side salad..Enjoy!

My recipe for Potato Zucchini Fritters is loaded with potatoes, zucchini and mozzarella cheese. This healthy appetizer, baked potato and zucchini bites, is slightly a notch higher when it comes to vegetable content and TASTE! Helpful tips on making baked potato and zucchini fritters. If you feel that the mixture is too wet, add a bit more breadcrumbs. All Reviews for Italian Zucchini-Topped Baked Potato.

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