The baked potatoes and zucchini are a simple, quick, and appetizing side or main dish, ideal for a last-minute dinner. A super fast recipe that requires only 3 ingredients and will get even the little ones at home to eat vegetables.
For this recipe, I used zucchini, potatoes, and lots of provolone cheese, which will make this side or main dish super cheesy and tasty. The vegetables and cheese are sliced after being cleaned and without pre-cooking. Then they’re placed side by side in a round baking dish and subsequently baked in the oven. You can also use smoked provolone, or replace it with mozzarella for pizza, or other melty cheese. Curious to find out how to prepare it? Then read the recipe, because the baked potatoes and zucchini will be ready in a click!
If you’re interested in more zucchini recipes, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 219.52 (Kcal)
- Carbohydrates 7.81 (g) of which sugars 0.68 (g)
- Proteins 12.47 (g)
- Fat 15.90 (g) of which saturated 1.68 (g)of which unsaturated 0.58 (g)
- Fibers 1.16 (g)
- Sodium 808.19 (mg)
Indicative values for a portion of 91 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.1 oz potatoes
- 3.5 oz zucchini
- 5.3 oz provolone cheese
- 0.7 oz extra virgin olive oil
- 0.7 oz grated Parmesan cheese
- salt (to taste)
- pepper (to taste)
Tools
- Baking Pan 9.5 inches
- Cutting Board
- Knife
Steps
First, wash the zucchini very well, pat them dry with paper towels, trim the ends, and cut them into thin slices about 1/16 to 1/8 inch thick. Also clean the potatoes, peel them, rinse them under water, and pat them dry with paper towels. Then slice them like the zucchini, about 1/16 to 1/8 inch thick. They should not be too thick because they will cook directly in the oven.
Slice the provolone cheese as well, then divide the larger slices into 4 parts. Grease a round baking dish with 1 tablespoon of oil from the total and arrange, side by side and alternating, a slice of potato, a slice of provolone, and a slice of zucchini. Continue this way until all the ingredients are used up.
Then season with salt, sprinkle the grated cheese, and add pepper. Drizzle the remaining oil and bake in a preheated oven at 356°F with static function for 30 minutes, or until the vegetables are cooked and a delicious crust forms on the surface.
Storage and Tips for Baked Potatoes and Zucchini
Baked potatoes and zucchini can be stored in the refrigerator for 1 or 2 days in a container with a lid. If necessary, you can reheat them in the microwave or oven for a few moments.
FAQs for Baked Potatoes and Zucchini
Can I use pecorino cheese instead of grated Parmesan cheese?
Yes, you can substitute the grated cheese with pecorino cheese, and if you like, you can add herbs of your choice.
