In the summertime, I have a network of people who do some amateur gardening in their yards, and we often share produce. One of the most coveted items from the gardens is fresh zucchini. This rich, hearty vegetable is incredibly versatile. It tastes great fried and served with biscuits, cooked with lots of spices over rice with some of my favorite African dishes, and in pasta dishes (especially cut very long and thin – it can even replace noodles if you are looking to cut down on grains).
However, one of the best ways to prepare some fresh, homegrown (or at least local – support your nearby farmers!) zucchini is in this delicious bake! It incorporates some of the best produce of the summertime. It is incredibly easy to make and tastes absolutely wonderful – it is one of my favorites. Though it is usually made as a side dish, it is filling enough to serve as a light lunch or dinner. Perfect as a healthy meal after a long day in the summer sun! Serve it with a few slices of grilled bread and a tall glass of iced tea for a fresh southern treat.
ZUCCHINI AND POTATO BAKE RECIPE
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
Freshly ground black pepper to taste
1. Preheat oven to 400 degrees.
2. Use a medium-sized baking pan to combine the zucchini, potatoes, red bell pepper, sliced garlic, dry bread crumbs, and olive oil.
3. Sprinkle paprika, salt, and freshly ground black pepper over top to taste.
4. Bake for one hour, stirring occasionally. The potatoes should be tender and lightly brown.