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Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

Squash, Fennel and Potato Bake

Teresa Ambra
Healthy and delicious veggie side dish featuring yellow squash, zucchini, red potatoes, and fennel. Then the recipe is seasoned and topped with Italian bread crumbs and parmesan cheese. Great for holiday baking.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Veggie/Casserole/Side Dish
Cuisine American
Servings 12
Calories 144 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 sharp knife to cut vegetabbles
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 large mixing bowl
  • 1 wooden spoon

Ingredients
  

  • 3 medium red potatoes cubed
  • 1 large zucchini cubed
  • 1 medium yellow squash cubed
  • 1 small onion chopped
  • 1 fennel bulb chopped
  • 1 large Carrot peeled and chopped into 1/8 inch coins and then quartered
  • 2 cloves garlic chopped into slivers
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/4 tsp. paprika
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup dry Italian bread crumbs gluten free bread crumbs or Homemade Bread Crumbs
  • 4 tbsp. olive oil
  • olive oil cooking spray
  • 1/2 cup Parmesan cheese
  • 1/4 cup Parmesan cheese for garnish, if desired

Instructions
 

  • Preheat the oven to 400° and spray baking dish with olive oil cooking spray.
  • Toss together the potatoes, zucchini, yellow squash, onion, fennel, carrots, garlic, rosemary, thyme, paprika, salt, pepper, and bread crumbs in a very large mixing bowl.
  • Drizzle olive oil over top of the veggies and stir to combine.
  • Spread contents into the prepared baking dish.
  • Bake for about 45 minutes, stirring every 15 minutes, until potatoes are tender and lightly brown.
  • Remove from oven.
  • Sprinkle Parmesan cheese evenly over top.
  • Bake about 5 minutes more until cheese melts.

Notes

NOTE: It is helpful to slice the carrots thin, but the potatoes in small cubes and the squash and zucchini in large chunks so the veggies can all be cooked through at about the same time.
 
NOTE: If you use homemade or plain bread crumbs, you may want to increase seasonings by including about a half teaspoon of parsley and 1/4 tsp. each of Italian seasoning and garlic salt.
 
Recipe adapted from Health Without Sacrifice.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 144kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 365mgPotassium: 501mgFiber: 3gSugar: 3gVitamin A: 1263IUVitamin C: 16mgCalcium: 104mgIron: 2mg
Keyword carrots, casserole, potatoes, side dish, yellow squash, zucchini
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