Potato & Zucchini Bake

Potato & Zucchini Bake



Prep Time: 20 Min

Cook Time: Approximately 40 Min

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1. Fill a medium sized sauce pot with cold water. Add the potatoes and a generous amount of sea salt. Set to medium high and bring to a boil. Once boiled, reduce heat to medium, cover, and boil 10 minutes. Strain and wait until potatoes are cool enough to handle.

**Continue while potatoes boil.

1. In a large frying pan, begin melting the butter on medium heat. Add the EVOO, onions, and pepper flakes. Season with sea salt and cook 3 – 4 minutes.

 

1. Add the sliced zucchini along with another pinch of sea salt. Cover and continue cooking 3 – 4 minutes.

 

1. Chop the cooled potatoes and add them to the pan along with the corn, chili powder, garlic powder, oregano, cumin, and stock. Stir, season with sea salt, cover, and continue cooking another 2 – 3 minutes.

 

1. Preheat oven to 400 F

 

1. Transfer the veggies to a 3 ½ qt. baking dish (or larger if needed) and top with the shredded cheese.

 

1. Cover and place in to the oven to bake for 15 minutes. Remove cover and continue baking 10 – 15 minutes until potatoes are fork tender.

 

1. Remove from the oven and set on to a cooling rack.

 

1. For service, enjoy with a sprinkling of sea salt and sliced green onions. ENJOY!

                 Grocery List

• 8 Small Yellow Fleshed Potatoes
• 2 Large Zucchinis, sliced
• 1 Red Onion, chopped
• 2 C Frozen Sweet Corn
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• ½ C Low Sodium Vegetable Stock
• 1 Tbsp. Cumin
• ½ Tbsp. Chili Powder
• ½ Tbsp. Garlic Powder
• ½ Tbsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
• 1 C Monterey Jack Cheese, shredded
• Sea Salt
• 3 Green Onions, sliced - Garnish

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