Little Sunny Kitchen · by Diana★ 5.0 (40)
Vegetable Potato Bake
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 17%
CARBS 35G57% OF CAL
5G FIBER4G SUGAR27G OTHER
FAT 9G33% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered baked casserole of potatoes, zucchini, tomatoes, and carrots in tomato sauce topped with melted mozzarella. Herbed and savory, this versatile side works with almost any main course.
sidemediterranean🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium yellow onion (thinly sliced)
- 2 medium carrots (peeled and sliced into ⅛ inch thick rounds)
- 3 cloves garlic (minced or pressed)
- ½ cup tomato sauce (or Italian passata)
- ½ cup water
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme
- 1 large tomato (sliced into rounds)
- 1 medium zucchini (sliced into ¼ inch thick rounds)
- 3 medium potatoes (peeled and sliced into ⅛ inch thick rounds)
- 1 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 17%
CARBS 35G57% OF CAL
5G FIBER4G SUGAR27G OTHER
FAT 9G33% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 524mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 960mg
- Calcium
- 153mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.