Roasted Potatoes with Zucchini and Tomatoes

Quick, easy to cook, budget-friendly and for the whole family! Potatoes with zucchini and tomatoes in the oven — a hearty and healthy dish without mayonnaise, the vegetables are not fried. The recipe is suitable for an everyday menu for lunch or dinner. Can be served as an independent dish or a side dish for meat, poultry and fish.
cook time: 1h
Miles Denholm
Roasted Potatoes with Zucchini and Tomatoes

Nutrition Facts (per serving)

82
Calories
5g
Fat
8g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Tomatoes (4 large or 5 medium) 4 pc
Salt 1 tsp
Ground black pepper to taste
Mozzarella 100 g
Potato (2 pieces of large size or 3-4 pieces of medium size) 2 pc
Zucchini (1 large or 2 medium) 1 pc
Vegetable oil 1.5 tbsp
Dry spices 0.25 g

Recipe instructions

Step 1

Step 1
How to bake potatoes with zucchini and tomatoes in the oven? Prepare all the necessary ingredients. Choose medium-sized potato tubers. If you have young zucchini, it is not necessary to peel the skin. Choose hard tomatoes, as soft, juicy vegetables will lose their shape when baked, which will ruin the appearance of the dish. The ratio of vegetables can be changed to suit your taste.

Step 2

Step 2
Wash the potatoes thoroughly under running water to remove dirt using a brush. Clean, dry with paper towel. Cut the potatoes into slices about 3 mm thick. This way it will bake faster at the same time as the zucchini.

Step 3

Step 3
Wash the zucchini or zucchini and dry with a paper towel. If necessary, use a sharp knife to thinly cut off the skin. If the zucchini is small, cut them into slices 3-5 mm thick. Peel ripe, large zucchini, cut in half, remove large seeds. Cut into half rings.

Step 4

Step 4
Also wash the tomatoes and dry them with a paper towel. Cut them into 5mm thick slices.

Step 5

Step 5
Peel the garlic cloves and finely chop with a knife. If desired, it can be passed through a press.

Step 6

Step 6
You can use hard cheese, Suluguni, Adyghe. I used semi-hard pressed mozzarella cheese. It is dense, viscous and melts perfectly when baked. Grate the cheese on a coarse grater.

Step 7

Step 7
Place the vegetables in a mold (rectangular or round) on an edge, alternating with each other. First a circle of potatoes, then a zucchini, a tomato, etc. Salt the vegetables laid out in the form, pepper with black pepper, sprinkle with dry spices suitable for vegetable dishes. I chose Provençal herbs. Distribute chopped or pressed garlic on top.

Step 8

Step 8
Drizzle the vegetables with olive oil. You can also use refined sunflower oil. Sprinkle evenly with grated cheese. Place the dish with the vegetable casserole in an oven preheated to 200°C. Bake for 20-30 minutes until the potatoes are done. If the top of the casserole is burning and the potatoes are not yet cooked, cover the pan with foil. Before serving, you can sprinkle the finished vegetables with chopped herbs.

Additional rubrics

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