iFoodReal · by Olena Osipov★ 5.0 (11)
Zucchini Potato Bake
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 20%
CARBS 25G40% OF CAL
2G FIBER0G ADDED4G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 13G45% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of zucchini and potatoes bound with sour cream, garlic, and dill, topped with cheddar. Creamy and herbaceous. A vegetable-forward casserole side.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds baby potatoes (chopped)
- 2 pounds zucchini (thickly sliced)
- 1 cup sour cream (more for serving)
- 2 large garlic cloves (grated)
- 1/4 cup fresh dill (finely chopped)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cheddar, gouda, manchego or swiss cheese (shredded & divided)
- Cooking spray (I use Misto)
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 20%
CARBS 25G40% OF CAL
2G FIBER0G ADDED4G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 13G45% OF CAL
7G 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
- 55m
- Sodium
- 443mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 187mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.