Baked Zucchini And Sliced Potatoes Rachael Ray Recipes

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ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

ESPRESSO STEAK WITH BAKED ZUCCHINI AND POTATOES



Espresso Steak with Baked Zucchini and Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary
2 tablespoons Worcestershire sauce
1 round tablespoon Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon black pepper
About 1/2 teaspoon Espelette or cayenne pepper
About 1/8 teaspoon ground cinnamon
2 large cloves garlic, finely chopped or grated
1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled
1 shallot, finely chopped or grated
2 pounds flank steak
Serving suggestions: parsley, lemon and salt
One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes
2 to 3 tablespoons chopped fresh thyme
Olive oil, for liberal drizzling
2 zucchinis, thinly sliced
Salt and pepper
Salt and pepper
3 potatoes, peeled and thinly sliced
2 tablespoons rosemary, finely chopped
4 large cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • For the marinade: Combine the olive oil, rosemary, Worcestershire, mustard, vinegar, black pepper, Espelette, cinnamon, garlic, espresso and shallots in shallow dish or large plastic food storage bag. Turn the steak in the marinade and refrigerate for a few hours or overnight.
  • Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once. Let the steak rest 5 to 10 minutes, then slice across the grain into 1/2-inch-thick slices. Dress with lemon juice, parsley and sprinkle with a little salt to finish.
  • For the zucchini and potatoes: Preheat the oven to 375 degrees F. Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.
  • Get Rachael's shopping list for this episode's recipeshere.

BAKED ZUCCHINI AND SLICED POTATOES (RACHAEL RAY) RECIPE



Baked Zucchini and Sliced Potatoes (Rachael Ray) Recipe image

Provided by KDCooks

Number Of Ingredients 10

One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes
2 to 3 tablespoons chopped fresh thyme
Olive oil, for liberal drizzling
2 zucchini, thinly sliced
Salt and pepper
3 potatoes, peeled and thinly sliced
2 tablespoons rosemary, finely chopped
4 large cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 375 degrees F. Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.

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