Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce
A vegetarian Continental recipe with green zucchini - sliced, potatoes (aloo) - boiled firm and sliced, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
16 steps- 1
To begin making the Roasted Potatoes & Zucchini Bake Recipe
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 2
first get all the ingredients ready
- 3
Boil the potatoes firm, peel the skin and slice them to an inch thickness
potatoes (aloo) - boiled firm and sliced(2) - 4
Preheat the oven to 190 C
- 5
In a wide saute pan; heat a tablespoon of olive oil on medium heat
extra virgin olive oil - to cook - 6
Add the chopped garlic, potatoes, and zucchini
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)cloves garlic - finely chopped(2) - 7
Sprinkle some salt and pepper and stir-fry them until the zucchini and the potatoes are lightly roasted
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)salt and pepper - to taste - 8
Take care not to overcook the zucchini and not stir too much; as this will break the slices and make them mushy
green zucchini - sliced(3)extra virgin olive oil - to cook - 9
In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper, parsley until light and fluffy
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunchfeta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup)salt and pepper - to taste - 10
Check the salt and spice levels and adjust to suit your taste
salt and pepper - to taste - 11
Arrange the sauteed zucchini and potatoes placing them alternatively on a baking dish
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 12
Sprinkle the feta cheese all around and pour the creamy parsley sauce
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunchfeta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup) - 13
Finally, sprinkle the parmesan cheese evenly all over on the top
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)feta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup) - 14
Place the Roasted Potatoes & Zucchini into the preheated oven
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 15
Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned
- 16
Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunch
Rate this recipe
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Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce
A vegetarian Continental recipe with green zucchini - sliced, potatoes (aloo) - boiled firm and sliced, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Roasted Potatoes & Zucchini Bake Recipe
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 2
first get all the ingredients ready
- 3
Boil the potatoes firm, peel the skin and slice them to an inch thickness
potatoes (aloo) - boiled firm and sliced(2) - 4
Preheat the oven to 190 C
- 5
In a wide saute pan; heat a tablespoon of olive oil on medium heat
extra virgin olive oil - to cook - 6
Add the chopped garlic, potatoes, and zucchini
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)cloves garlic - finely chopped(2) - 7
Sprinkle some salt and pepper and stir-fry them until the zucchini and the potatoes are lightly roasted
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)salt and pepper - to taste - 8
Take care not to overcook the zucchini and not stir too much; as this will break the slices and make them mushy
green zucchini - sliced(3)extra virgin olive oil - to cook - 9
In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper, parsley until light and fluffy
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunchfeta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup)salt and pepper - to taste - 10
Check the salt and spice levels and adjust to suit your taste
salt and pepper - to taste - 11
Arrange the sauteed zucchini and potatoes placing them alternatively on a baking dish
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 12
Sprinkle the feta cheese all around and pour the creamy parsley sauce
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunchfeta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup) - 13
Finally, sprinkle the parmesan cheese evenly all over on the top
britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)feta cheese - crumbled(1 cup)parmesan cheese - grated(1/2 cup) - 14
Place the Roasted Potatoes & Zucchini into the preheated oven
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2) - 15
Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned
- 16
Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner
green zucchini - sliced(3)potatoes (aloo) - boiled firm and sliced(2)britannia cream cheese - (i like to use a flavored or herbed cheese)(1/2 cup)parsley leaves - small bunch
Rate this recipe
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