Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce

Roasted veggies and then baked in oven for scrumptious dinner

Archana Doshi
Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce
190 ratings.

The Roasted Potatoes & Zucchini Bake Recipe in a Creamy Parsley Sauce is a simple, quick and wholesome recipe, that you can make for a quick weeknight dinner. Very often when I have a mixture of vegetables at home, I tend to roast them in a pan, make the quick sauce and bake them in the oven for dinner. So essentially you can make this dish with any vegetable, maybe add some pasta too to make it more filling and wholesome.

Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner.

If you like this recipe, try more one pot recipes like

  1. Creamy Mixed Vegetable Risotto Recipe
  2. Paneer Shashlik Sizzler Recipe
  3. Butternut Squash Chickpea Stew Recipe With Couscous
  4. One-Pot Stove Top Lasagna Recipe

Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 3 Green zucchini , sliced
  • 2 Potatoes (Aloo) , boiled firm and sliced
  • 2 cloves Garlic , finely chopped
  • 1/2 cup Cream cheese , (I like to use a flavored or herbed cheese)
  • 1 cup Hung Curd (Greek Yogurt)
  • Parsley leaves , small bunch, chopped
  • 1 cup Feta Cheese , crumbled
  • 1/2 cup Parmesan cheese , grated
  • Salt and Pepper , to taste
  • Olive Oil , to cook

How to make Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce

  1. To begin making the Roasted Potatoes & Zucchini Bake Recipe. first get all the ingredients ready. Boil the potatoes firm, peel the skin and slice them to an inch thickness.

  2. Preheat the oven to 190 C.

  3. In a wide saute pan; heat a tablespoon of olive oil on medium heat. Add the chopped garlic, potatoes, and zucchini. Sprinkle some salt and pepper and stir-fry them until the zucchini and the potatoes are lightly roasted. Take care not to overcook the zucchini and not stir too much; as this will break the slices and make them mushy.

  4. In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper, parsley until light and fluffy. Check the salt and spice levels and adjust to suit your taste.

  5. Arrange the sauteed zucchini and potatoes placing them alternatively on a baking dish. Sprinkle the feta cheese all around and pour the creamy parsley sauce. Finally, sprinkle the parmesan cheese evenly all over on the top.

  6. Place the Roasted Potatoes & Zucchini into the preheated oven. Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned.

  7. Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner.

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Last Modified On Thursday, 12 October 2017 12:17
     
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