Potato Zucchini and Onion Slices with Fresh Herbs
Elevate your side dish game with these Potato Zucchini and Onion Slices with Fresh Herbs—a delightful medley of thinly sliced potatoes, zucchini, and sweet yellow onion, baked to perfection with a fragrant blend of fresh rosemary, thyme, and parsley. Tossed in olive oil and garlic, then layered in a beautifully rustic pattern, this dish is as eye-catching as it is delicious. A sprinkle of Parmesan cheese (optional) adds a golden, savory finish, while the tender vegetables bake to velvety perfection in the oven. Perfect as a comforting addition to any dinner table, this easy-to-make recipe is gluten-free, vegetarian-friendly, and bursting with fresh, herbaceous flavor. Whether served alongside roasted meats or enjoyed as a standalone vegetarian entree, this dish is sure to be a crowd-pleaser. Ready in just an hour, it’s an elegant yet simple recipe you’ll return to time and time again.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Zucchini
- 1 large Yellow onion
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a large baking dish or sheet with a light coating of olive oil.
Wash and dry the potatoes and zucchini. Peel the onion. Thinly slice all three into even rounds about 1/8 to 1/4 inch thick.
Mince the garlic and finely chop the fresh rosemary, thyme, and parsley. Set aside.
In a large bowl, combine the potato, zucchini, and onion slices with the olive oil, minced garlic, chopped herbs, salt, and black pepper. Toss gently until evenly coated.
Arrange the slices in the prepared baking dish, overlapping them slightly in an alternating pattern (e.g., potato, zucchini, onion) to create a visually appealing layout.
If using, sprinkle the grated Parmesan cheese evenly over the top for a savory crust.
Cover the dish tightly with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Garnish with additional fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7065 mg | 307% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 40.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4444 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
