Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, June 21, 2012

Zucchini, Potato and Herbs Bake

This is a simple dish and great when you have an overload of zucchini and potatoes coming from your summer garden (i just happened to win a 20lb box of potatoes from Idaho Famous Potatoes).
You can add different squashes and different herbs and any combination will be fantastic.
I made this to be served with Cashew Miso Crusted Tilapia and it was just the perfect combination.

Printable Recipe - click here
2 potatoes ( i used western russets, if using red potatoes, use 4 potatoes)
2 zucchinis
fresh herbs (i used oregano, thyme and tarragon)
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 400F.
Using a mandoline, slice all the potatoes. Slice the zucchini with a knife or with a thicker setting on the mandoline. I used a large oven safe frying pan, but you can use any baking dish. Lay the potatoes and alternate with zucchini in the frying pan. Drizzle olive oil over them and sprinkle with salt and pepper.
Cut butter in small pieces and place them under some of the potato pieces. Place herbs on top and in between the veggies.
Bake uncovered for 45 minutes to 1 hour, until potatoes edges are crispy. Serve hot as a side or if you are like me, as a meal.


  1. What a great recipe Bia! So easy, but it sounds like it's bursting with flavor!!

    1. It does Lisa! Thanks for coming by and hope you are having a good time at the cabin!!!<3