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Italian Herb Zucchini Bake




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 Epicurean Sweet White Crunchy Garlic
1/2 cup dry bread crumbs
1/4 cup Epicurean Italian Herb Extra Virgin Olive Oil
paprika to taste
salt to taste
ground black pepper to taste


Preheat oven to 400 degrees.
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, Epicurean Sweet White Crunchy Garlic, bread crumbs, and Epicurean Italian Herb Extra Virgin Olive Oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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