Baked potatoes and zucchini the simple and perfect recipe for a delicious side dish or a light vegetarian main course. As soon as my beloved zucchinis return to the market stalls, I can’t help but start preparing recipes even though my Blog is already full of Zucchini Recipes. Zucchini and potatoes are the protagonists of the recipe I want to tell you about today. A simple and exquisite side dish or a light and all-vegetarian main course to be baked in the oven or in the now indispensable air fryer. All you have to do is clean the vegetables, cut them into cubes, season them, and place them in the oven. I also recommend not missing the recipe for Baked zucchini sticks and the recipe for Potato cazzilli. If you love zucchinis, but even if you don’t particularly like them, this is a recipe not to be missed. So let’s head to the kitchen and prepare some delicious Baked Zucchini with Potatoes
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 12 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 141.53 (Kcal)
- Carbohydrates 17.53 (g) of which sugars 0.70 (g)
- Proteins 5.63 (g)
- Fat 6.39 (g) of which saturated 1.69 (g)of which unsaturated 0.70 (g)
- Fibers 2.73 (g)
- Sodium 131.06 (mg)
Indicative values for a portion of 170 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
- 1.1 lbs potatoes
- 1.1 lbs zucchini
- 1/3 cup grated Parmesan cheese
- 1.7 tbsp extra virgin olive oil
- 1 bunch parsley
- to taste salt
How to prepare Baked Zucchini with Potatoes
Wash the zucchinis. Peel the potatoes and wash them. Trim the ends of the zucchinis and cut them first into pieces and then into cubes not too small. Also cut the potatoes to more or less the same size as the zucchinis.
Transfer the cubed vegetables to a bowl. Add 3 tablespoons of extra virgin olive oil and a pinch of salt. Mix with 2 tablespoons. Pour the vegetables into a baking dish. Cover them with plenty of grated Parmesan cheese and a drizzle of extra virgin olive oil. Cover the dish with a sheet of foil. This way the potatoes and zucchinis will cook well before browning on the surface.
Bake the Zucchini with Potatoes in a preheated oven at 374°F in static mode for about 30 minutes. After the first 20 minutes of cooking, remove the sheet of foil and continue cooking for another 10 minutes.
For air fryer cooking: proceed in the same way always at 374°F reducing the cooking time to 22-24 minutes
Loredana’s Tips
If there are any leftover Potatoes and Zucchini, store them in the fridge in a container. Just reheat them for a few minutes in the oven, air fryer, or microwave
For a super gratin, set the oven to grill in the last 3-4 minutes of cooking
Also, don’t miss the recipe for Baked Zucchini Rolls
