Potato and Zucchini Layer

Potato and Zucchini Layer

A perfect side dish of potatoes, zucchini and seasonings.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 45 mins

Yield: 4 x approx. 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe


  • 1 lb potatoes, peeled and thinly sliced
  • 1 Tbsp fresh herbs (thyme or rosemary leaves)
  • 1 tsp crushed garlic
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 spring onions, thinly sliced
  • 4 small zucchini, cut into thin sticks (13 oz)
  • 1 red bell pepper, seeded and cut into strips
  • 1 Tbsp olive oil


Preheat oven to 400°F.

Place half the potato slices in an ovenproof dish. Sprinkle with thyme, garlic, part of the salt and black pepper, and all of the spring onions.

Add zucchini and bell pepper. Drizzle with a little olive oil. Top with the remaining potatoes, brush with oil and sprinkle with remaining salt and black pepper.

Cover with foil and bake in preheated oven for 40 to 45 minutes. Remove the foil for the last 10 minutes.

Nutritional Info (per serving)

CALORIES 147 cals
Kilojoules 614 kJ
Fat 3.8 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 310 mg
Carbohydrates 26.4 g
Fiber 3.7 g
Total Sugars 5.1 g
Protein 3.8 g
Calcium 38.0 mg
Note: A dash indicates no data is available.