Squash, Fennel and Potato Bake
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.
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 chopped into 1/8 inch coins and then quartered
- 2 cloves garlic chopped into slivers
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/4 tsp. paprika
- 1 tsp. sea salt
- 1/2 tsp. 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
- additional 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.
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