Name: Zucchini Potato Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 zucchini (thinly sliced); 2 potatoes (thinly sliced); 1 onion (thinly sliced); 2 cloves garlic (minced); 1 cup vegetable broth (low sodium); 0.5 cup nutritional yeast (for cheesy flavor); 2 tablespoons olive oil (extra virgin); 1 teaspoon dried thyme; 0 Salt and pepper (to taste)

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Zucchini Potato Bake

A healthy and delicious zucchini potato bake.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Side Dish, Vegetarian

Servings 6 people

Calories 150 kcal

Equipment

1 Baking Dish 9x13 inch
1 Mandoline Optional for even slicing

Ingredients

Vegetables

2 zucchini thinly sliced
2 potatoes thinly sliced
1 onion thinly sliced
2 cloves garlic minced

Sauce

1 cup vegetable broth low sodium
0.5 cup nutritional yeast for cheesy flavor
2 tablespoons olive oil extra virgin
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In the prepared baking dish, layer zucchini, potatoes, and onion slices. Sprinkle minced garlic between layers.
In a bowl, whisk together vegetable broth, nutritional yeast, olive oil, thyme, salt, and pepper.
Pour the sauce evenly over the vegetables in the baking dish.
Bake for 45 minutes, or until vegetables are tender and golden brown.
Let cool slightly before serving.

Notes

For a richer flavor, add a layer of vegan cheese shreds before baking. You can also add other vegetables like bell peppers or mushrooms.