‘Share the Harvest’ with this zucchini and potato bake recipe

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The FOX8 Morning News team is getting some great veggies out of our garden this season, and hopefully you are too.

Zucchini and Squash are abundant right now. We are also harvesting onions and potatoes.

With so much food coming in, it's hard to figure out what to do with all of it.

So we found a simple side dish on allrecipes.com that mixes them all together.

Here is the recipe:


Original recipe makes 6 servings.

  • 2 medium zucchini, quartered and cut into large pieces
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 medium red bell pepper, seeded and chopped
  • 1 clove garlic, sliced
  • 1/2 cup dry bread crumbs
  • 1/4 cup olive oil
  • paprika to taste
  • salt to taste
  • ground black pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

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.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

1 Comment

  • its my business

    Thanks for the recipe – as you say – With so much food coming in, it’s hard to figure out what to do with all of it. Take it to the people. My your gardens overflow with abudance.

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