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Nutrition info - Recipes

Potato, Pepper & Zucchini Casserole

A potato casserole that stands on its own, this recipe calls for red peppers and zucchini to add a blend of unique flavors. Thyme is also on your side, making a guest appearance.


Potato, Pepper & Zucchini Casserole

Ingredients

For 4 people

  • 1 clove garlic, peeled and halved
  • 32 ounce(s) Idaho potatoes, peeled and thinly sliced
  • 2 red bell peppers cut into rings
  • 4 tablespoon(s) olive oil, divided
  • 2 teaspoon(s) fresh thyme
  • 2 teaspoon(s) salt
  • 4 small zucchini, sliced

Directions

Preheat oven 350 degrees. Generously rub a 5 cups gratin dish with garlic. Grease lightly with about 1 tsp. of the oil. Layer half of the potatoes in bottom of dish, overlapping slices if necessary; season lightly with the thyme and salt. Drizzle with 1 tbsp. of oil over the potatoes. Add a layer of half the red peppers, then half the zucchini; season again with salt and thyme. Drizzle 1 tbsp. oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with tin foil. Bake until vegetables are very soft and tender, about 1 hour. Serve immediately.
Ready in 1 hour

Nutrition facts

  • Kcal: 326.93 kcal
  • Fibers (g): 5.73g
  • Sodium (mg): 1175.34mg
  • Carbs: 47.2g
  • Fat: 14.12g
  • Saturated fat (g): 2g
  • Proteins: 6.66g